Put all the syrup ingredients into a small pot. Cook until boiling. Turn off the stove. Wait until slightly warm, then pour it into the blender, process until smooth. Set aside.
Add 600 ml of liquid milk and cream cheese to the blender. Process until everything is well blended. Filter if necessary.
Put 150 ml of milk, egg yolks and cornstarch into a large bowl. Stir until everything is well blended. Set aside.
Pour milk mixture + cream cheese and sugar into a pot. Cook until the sugar is dissolved and slightly boiling. Turn off the stove.
While whisking, slowly drizzle the hot milk into the bowl with the cornstarch mixture, making sure to whisk continually so the egg yolks are not cooked.
Pour the entire pastry cream mixture back into the pot and heat just until it thickens up and bubbles, Turn the heat off.
Add the butter and vanilla extract. Stir until the butter is melted & mixed evenly.
Cover with cling wrap. Plastic has to touch the entire surface of the pastry cream, avoiding the skin formed. Chill.
How to assemble:
Prepare a 9x13 in baking dish. Arrange lady fingers to cover the surface of the baking dish.
Brush them with the syrup.
Spread half of the pastry cream to cover lady fingers evenly.
Sprinkle with half of strawberries and blueberries over the pastry cream.
Repeat the same process with the remain lady fingers, syrup, pastry cream and berries.
Cover the baking dish with cling wrap then put in the refrigerator 4-5 hours or overnight to let it set.
