1. Start with the vanilla custard by combining cornstarch, sugar, vanilla extract, and a little of the milk in a bowl. Mix until smooth. Pour the rest of the milk into a small sauce pan and bring to a boil. As soon as the milk is boiling, stir in the starch mixture and allow the custard to thicken while stirring constantly. Remove from the heat and let cool down for a moment, then stir in the egg yolk. Cover the custard with a piece of plastic wrap (directly on the surface of the custard) to prevent the development of a custard skin. Let cool down completely.

2. For the cake, melt the butter and chocolate in a microwave-safe bowl in the microwave and stir to get a smooth chocolate sauce. Let cool down slightly.

3. Preheat the oven to 180°C (350°F). Line a 24cm (9.5 inch) springform tin* with baking parchment and grease lightly.

4. Add the eggs and the brown sugar to a large bowl and mix for about 2-3 minutes until the mixture looks light and fluffy. Combine flour, cocoa powder, baking powder, baking soda and salt, then sift it into the bowl. Add the buttermilk and vanilla extract as well and mix everything until you get a smooth batter. Works best with a rubber spatula. Transfer the brownie batter to the prepared baking tin and smooth out the top. Bake the brownie for about 25-30 minutes or until a toothpick inserted into the center of the brownie comes out (almost) clean. You want the brownie to be slightly under baked, not over baked – a slightly fudgy texture is perfect. Remove from the oven and let cool down completely.

5. Remove the cooled brownie from the springform tin and place it on a serving plate. Place a cake ring* around the brownie and pull it together. Whisk the heavy cream with the cream stiffener (for the vanilla custard cream) until stiff peaks form. Mix the cooled custard well, then fold in the whipped cream in several batches. Spread evenly on top of the brownie and place in the fridge for at least 3 hours.

6. Wash and dry the strawberries, remove the green leaves. Place the strawberries as close together as possible on top of the vanilla custard cream. Prepare the cake glaze according to the packet instructions and pour/spoon it over the strawberries. The strawberries should be completely covered, if possible, but they don’t have to be completely submerged in the cake glaze. Place the cake in the fridge for at least 2-3 hours before serving.