In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat. Whisk occasionally until the mixture is hot but not boiling.

In a separate bowl, whisk the egg yolks. Slowly pour about half of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.

Return the egg mixture to the saucepan with the remaining milk mixture. Add cornstarch and a pinch of salt. Cook over medium heat, whisking constantly, until the pudding thickens and begins to bubble. Remove from heat and stir in the vanilla extract.

Let the pudding cool slightly before assembling the dessert.

In a dish, place a layer of Biscoff cookies, top with banana slices, then pour a layer of pudding over the bananas.

Continue layering cookies, bananas, and pudding until ingredients are used up, finishing with pudding on top.

Cover and refrigerate for at least 3 hours.

Before serving, add whipped cream and garnish with crushed cookies or banana slices.

Serve chilled, with a gentle spoon that lifts each layered fragment intact. Garnish with a little whipped cream and a pinched crumble of Biscoff.