1 cup of condensed milk (240 ml)
1 cup of whole milk (240 ml)
4 eggs, separated
1/4 cup of chocolate pudding (20 g)
1/2 cup of water (120 ml)
1 package of champagne biscuits with fine crumb (180 g)
1 cup of fresh heavy cream (240 ml)
1 cup of condensed milk (240 ml)
1 cup of whole milk (240 ml)
4 eggs, separated
1/4 cup of chocolate pudding (20 g)
1/2 cup of water (120 ml)
1 package of champagne biscuits with fine crumb (180 g)
1 cup of fresh heavy cream (240 ml)
In a medium saucepan, over medium heat, cook the condensed milk, whole milk, and egg yolks, stirring constantly with a wooden spoon until the mixture becomes thick (about 5 minutes)
Transfer to a square refrigerator dish 21 cm on each side and let it cool
In the same saucepan, mix the chocolate pudding with water and bring to a boil over high heat
Remove from heat and let it cool
Dip the biscuits, one by one, in this mixture and arrange them side by side in the refrigerator dish with the cream forming two layers
Dress the biscuits with the remaining chocolate mixture and reserve
In one bowl of an electric mixer, beat the egg whites until stiff peaks form. Reserve
In another bowl of the electric mixer, beat the heavy cream until thick (about 1 minute)
Add the reserved egg whites and mix delicately with a spoon
Transfer the mixture to the refrigerator dish covering the layer of biscuits
Cover with plastic wrap and refrigerate for about 4 hours before serving
332 calories per serving.
