Zuppa Inglese

To make the pastry creams, whisk the yolks and sugar until smooth in a heatproof bowl. Add the cornstarch, vanilla seeds and then the milk, a little bit at first then the rest. Place the bowl over a saucepan of simmering water (double broiler) and stir steadily until thickened. It will thicken quite suddenly, so pay attention to the point when you see it begin to thicken - shortly after, you're done.
Set aside two-thirds of the pastry cream in a separate bowl to cool. With the rest, stir through the chocolate, broken or chopped into small pieces, while still hot, so the chocolate melts and incorporates into a smooth, chocolate pastry cream. Set aside to cool.
Prepare a syrup by dissolving the sugar in the water in a small saucepan and allowing to simmer about 5 minutes. Let cool, then add the rum and Alchermes (or pomegranate). Dip the lady fingers, one by one, into this syrup mixture and place side by side to cover the bottom of a glass bowl.
Cover the first layer of lady fingers with the apricot jam, then a layer of half the vanilla pastry cream (should be about half an inch to an inch high). Place another layer of dipped lady fingers over the pastry cream, followed by the layer of chocolate pastry cream. A final layer of dipped lady fingers is then topped with the rest of the vanilla pastry cream and finally freshly whipped cream.
Chill in the fridge at least 2 hours (or overnight) before serving.