Zuppa inglese with leftover panettone

An indulgent use for panettone or pandoro left from the holidays.
INGREDIENTS FOR 2 PEOPLE
2/3 panettone slices
Alchermes liqueur
Dark chocolate
PASTRY CREAM
2 egg yolks
50 g sugar
20/25 g flour
1/4 milk
1 teaspoon unsweetened cocoa powder
Vanilla to taste
I make classic pastry cream, whisking the two yolks with sugar in a small pan, then mixing in flour.

I add boiling milk and vanilla if liked, whisk and heat.

I stir continuously to avoid lumps; once thickening, I cook a minute.

I remove and divide between two bowls, leaving one plain.

I mix the teaspoon cocoa thoroughly into the other.

I slice panettone a cm thick.

I put Alchermes in a little bowl, diluting with water if liked.

I cover the dessert bowl's base with panettone and brush with liqueur.

I cover with chocolate cream.

Another layer of soaked panettone.

I cover with plain cream and finish with dark chocolate shavings.

I refrigerate for a couple of hours.