The EC food additives database is usually the quickest reference, although digging through the regs for more detail is sometimes required: https://webgate.ec.e.../?event=display
The exact answer will depend on the particular nature/formulation of your product - whether it falls into category 1 (Dairy product and analogues) or category 16 (Desserts excluding products covered in category 1, 3 and 4).
Assuming it does sit in category 16, it appears that sorbic acid/sorbates and benzoic acid/benzoates can be used in combination up to 300mg/kg (total sum) but only in non-heat-treated dairy-based desserts.
There are also specific permissions for benzoates or sorbates in isolation, but only for frugtgrød, rote Grütze, pasha, and ostkaka.
From a quick look there don't appear to be many options for preservatives (E numbers between 200 and 299) in the overview for the category - see: https://webgate.ec.e...&identifier=169
In terms of other options, I guess the question is: what is the specific problem that you're trying to solve?