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Make the Custard: In a saucepan, whisk together the eggs, sugar, and starch. Gradually whisk in the cold milk. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in the butter and vanilla essence. Let the custard cool slightly.
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Prepare the Coffee Layer: While the custard cools, dissolve the instant coffee in the warm milk. Stir well to ensure the coffee is fully incorporated.
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Assemble the Cake: Line a springform pan or baking dish with plastic wrap. This will help with easy removal later.
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Dip and Layer: One at a time, dip the cocoa biscuits (ladyfingers) briefly into the coffee mixture. Don’t over soak them, or they will become mushy. Arrange the dipped biscuits in a single layer on the bottom of the prepared pan.
