To prepare the cream, mix sugar, cornstarch, cocoa powder, and cinnamon in a saucepan. Slowly mix in the milk with the help of a hand whisk.
Place over medium-low heat and stir constantly, when the cream thickens and begins to boil, remove from the heat, transfer to another bowl, and cover the top with plastic wrap so that it touches the surface of the cream. Cool to room temperature.
Whip the cool heavy cream, when it thickens but is not yet completely creamy, slowly whisk in the cooled cream, and add the vanilla. The cream is ready.
Dip ladyfingers a little in the coffee, but do not soak too much. Lay them in a single layer on the bottom of a cake mold.
Spread half of the cream, then arrange the ladyfingers again, you can no longer dip them in coffee, spread the remaining cream and sprinkle with chocolate chips. Refrigerate cake for 1-2 hours. Bon Appetit!
