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1
In a large heavy-bottomed saucepan, combine the milk and lemon zest.
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2
Scrape the seeds from the vanilla bean, and add the seeds and bean to the pan.
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3
Bring a very brisk simmer over medium-high heat; do not allow to boil.
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4
Meanwhile, in a large bowl, combine the egg yolks, flour, and sugar and whisk until the mixture is pale yellow and forms a ribbon when the whisk is lifted from the bowl.
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5
Gradually pour half of the hot milk into the egg mixture, whisking constantly.
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6
Return the mixture back to the saucepan along with the remaining milk and cook over high heat, stirring constantly with a wooden spoon, until the pastry cream coats the back of the spoon.
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7
Remove the vanilla bean.
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8
Pour half the cream into a stainless steel bowl and set in an ice bath to cool.
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9
Stir the cocoa and chocolate into the remaining pastry cream, making sure that the chocolate is completely melted.
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10
Then pour the chocolate cream into another bowl and set over an ice bath to cool.
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11
Whisk the creams occasionally as they cool.
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12
Split each ladyfinger in half.
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13
Sprinkle the cut sides with the liqueur.
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14
Place a layer of the soaked ladyfingers in a large glass serving bowl.
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15
Top with a layer of the vanilla pastry cream, another layer of ladyfingers, and a layer of the chocolate cream; repeat the layering until all ingredients are used.
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16
Cover and refrigerate for 1 hour before serving.
