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Set aside about 50 ml of the milk and whisk it with the cornstarch and sugar until smooth.
Heat the remaining 200 ml milk until it comes to a boil. Pour in the cornstarch mixture and cook for 1–2 minutes, stirring constantly, until thick. Press plastic wrap directly onto the surface and cool completely.
Whisk the cooled cream until smooth. Add the mascarpone and dulce de leche and mix just until combined.
Whip the cold heavy cream to stiff peaks and fold it into the mascarpone mixture. Divide into two equal portions.
Dip each Petit biscuit briefly in milk and arrange a layer in a 20 × 15 cm pan. Spread over half the filling. Add a second layer of dipped biscuits, then the remaining filling. Finish with a final layer of dipped biscuits. Refrigerate 2 hours.
Heat the 100 ml cream until it just begins to boil and pour it over the chopped chocolate. Leave for a few minutes, then stir until smooth. Pour over the cake and spread to the edges.
Melt 1 teaspoon of dulce de leche over a double boiler and drizzle it over the ganache. Refrigerate several hours, preferably overnight, before slicing.