No-Bake Custard & Cookie Napoleon Cake

Method

1. In a medium saucepan, whisk together 3/4 cup sugar, 2 whole eggs, and 3 egg yolks for 1 minute. Add 1/3 cup corn starch and whisk until smooth. Whisk in 1/2 cup condensed milk, then gradually add 3 cups milk while whisking. Place over medium heat and whisk frequently until the mixture thickens and just begins to boil (8–10 minutes). Remove from heat immediately.
2. Whisk in 1 tablespoon vanilla extract, then add the softened butter and whisk until fully incorporated. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for about 1 hour, until barely warm.
3. While the custard cools, prepare the cookies. If the cookies are large, cut them in half with a serrated knife to fit better in the pan. For the crumb coating, place 3–4 cookies in a large ziploc bag, seal it, and crush them with a rolling pin.
4. Remove the base from a 9-inch springform pan. Place the tightened ring on the center of a cake platter. Spread 4 heaping tablespoons of custard inside the ring, holding it steady. Arrange a single layer of cookies over the custard, fitting as many as possible. Spread 5 heaping tablespoons of custard evenly over the cookies. Repeat layering cookies and custard until you have 4 layers of cookies. Finish by spreading the remaining custard over the top, sealing any gaps. Cover with plastic wrap and refrigerate overnight.
5. Remove the cake from the refrigerator. Run a thin spatula around the edge to loosen it from the pan. Sprinkle the crushed cookies over the top and sides, gently patting to help them adhere. Arrange fresh berries on top and serve.