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1
Arrange half the ladyfingers in the bottom of an 8-inch-square serving dish.
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2
Drizzle with half the wine.
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3
Spread 1 1/2 cups pastry cream on top.
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4
Drizzle 1/2 cup chocolate sauce over the cream.
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5
Repeat, adding another layer each of ladyfingers, wine, pastry cream, and chocolate sauce.
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6
Refrigerate, covered, 1 to 4 hours.
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7
Stir together the milk and lemon zest in a small saucepan.
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8
Heat over medium-low heat, stirring, just until small bubbles appear at the edges.
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9
Remove the pan from the heat.
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10
Put the egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment.
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11
Beat on high speed until pale, 3 to 4 minutes.
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12
Reduce the speed to low.
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13
Add the flour and vanilla.
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14
Beat until just combined.
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15
Beat in the hot milk mixture.
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16
Raise the speed to high; beat 1 minute more.
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17
Transfer the pastry cream to the saucepan.
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18
Cook over medium heat, whisking constantly, until the mixture has thickened, 2 to 3 minutes.
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19
Transfer the warm pastry cream to a bowl.
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20
Place a piece of plastic wrap directly on the surface.
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21
Refrigerate until chilled, about 2 hours, or up to 1 day.
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22
Melt the chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until mixture is thickened and becomes difficult to stir.
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23
Remove from the heat; continue to stir, and add the sugar.
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24
Return the bowl to the pan of simmering water.
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25
Heat, stirring constantly, until the sugar has dissolved and the sauce is smooth.
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26
Add the cream; stir until smooth.
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27
Remove from heat.
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28
Let cool completely.
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29
The sauce can be refrigerated in an airtight container up to 1 day; before using, warm the sauce in a bowl set over a pan of simmering water until pourable.
