1 package of English biscuits or champagne crackers
1 large pumpkin
1/2 cup (chopped) of sugar
1 can of condensed milk
1 can (whole milk) of cow's milk
1 tablespoon of cornstarch
2 egg yolks, passed through a sieve
1 teaspoon of vanilla extract
500g of fresh whipped cream
100g of chopped pecans
Candied cherries
1 package of English biscuits or champagne crackers
1 large pumpkin
1/2 cup (chopped) of sugar
1 can of condensed milk
1 can (whole milk) of cow's milk
1 tablespoon of cornstarch
2 egg yolks, passed through a sieve
1 teaspoon of vanilla extract
500g of fresh whipped cream
100g of chopped pecans
Candied cherries
Peel the pumpkin and coarsely grate it
Strain the syrup. Reserve
Cook the pulp in a saucepan with sugar
Simmer and reserve
To make the cream, mix condensed milk, whole milk, cornstarch, egg yolks, and vanilla extract
Thicken over heat
When cooled, combine whipped cream beaten to a meringue-like consistency
Soak biscuits in syrup and distribute on a tray
Cover with sweet mixture, sprinkle with pecans, and top with candied cherries
Make another layer with biscuits, sweet mixture, and finish with whipped cream
Garnish.
