Note: Additional prep time of 4 ½ hours chilling time

1. Grease a 3 cm-deep, 20 cm (base) square cake pan and line base and sides with baking paper, extending 3 cm over all sides. Place 9 biscuits, trimming to fit if needed, in a single layer, in pan to cover base.

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2. Place milk, thickened cream, unsalted butter, vanilla, sugar, cinnamon, nutmeg and cloves in a medium saucepan. Bring to a simmer over medium heat.

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3. Meanwhile, whisk cornflour and yolks in a large bowl. Gradually add warm cream mixture to cornflour mixture, whisking continuously until smooth and combined. Return cream mixture to saucepan and heat over medium-low heat. Cook, whisking constantly, until mixture boils and thickens (do not overheat or mixture will separate).

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4. Pour warm custard over biscuits. Top with another layer of 9 biscuits, with the glazed side up. Refrigerate for 4 hours or until chilled and set.

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5. To make the icing, place icing sugar in a large bowl. Pour in melted butter, a tablespoon of warm water and the vanilla. Stir until smooth

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6. Remove slice from pan and cut slice into squares, using shape of biscuits as a guide.

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7. Spread the icing over the slice pieces and scatter with the gold stars.

Please configure the Recipe Tip in the dialog.