1. In a saucepan, combine the milk and sifted cornstarch, stirring well to dissolve any lumps. Add vanilla for flavor.
2. Place the saucepan over medium heat and continue to stir until the cream thickens to the desired consistency, thick but fluid.
3. Remove the pan from the heat and let the cream cool.
4. Once the cream is warm, add sweetener to taste, gradually adjusting the sweetness level and mixing well.
5. Line a cake pan with plastic wrap and pour half of the cream into the pan, smoothing with a spoon to create an even layer.
6. Cover the cream with another layer of plastic wrap and place it in the refrigerator for at least 2 hours until it solidifies.
7. Once the first half has solidified, pour the remaining cream over it, spreading it carefully.
8. Return the cake to the refrigerator for an additional 2 hours or until completely solidified.
9. When ready to serve, remove the cake from the mold and decorate it as desired with fresh fruit, dark chocolate shavings or a pinch of bitter cocoa.
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