1 package of champagne biscuits
1 can of whole milk (use a condensed milk can as a measure)
5 spoons of unsweetened cocoa powder
1 rounded spoonful of butter
1 can of light sweetened condensed milk
4 tablespoons of light brown sugar (available at supermarkets)
2 eggs
1 can of heavy cream without serum
Drops of vanilla extract to taste
Pearl sesame seeds for decoration
1 package of champagne biscuits
1 can of whole milk (use a condensed milk can as a measure)
5 spoons of unsweetened cocoa powder
1 rounded spoonful of butter
1 can of light sweetened condensed milk
4 tablespoons of light brown sugar (available at supermarkets)
2 eggs
1 can of heavy cream without serum
Drops of vanilla extract to taste
Pearl sesame seeds for decoration
Mix the milk with the chocolate and butter
Heat over low heat, stirring until it thickens
Remove from heat and let cool
BREAK the biscuits with a fork and soak them in this mixture
Arrange them in a refrigerator and reserve
Heat the sweetened condensed milk, two egg whites, and vanilla extract to a simmer
Don't stir once it starts to thicken, then pour over the biscuit layer
Make the topping: beat the egg whites until fluffy and add the sugar gradually
Beat some more
Incorporate the heavy cream delicately, stirring with low-to-high motions
Pour over the pavé and refrigerate for 4 hours
Serve decorated with pearl sesame seeds.
