Vanilla Cream Pudding

Preheat the oven to 180°C (medium)

Dust a 24cm x 35cm baking dish with butter

Line the bottom with parchment paper and grease it as well

Dust with wheat flour. Reserve

For the pudding mixture: in a blender, beat the egg whites until soft peaks form

Slightly add the all-purpose flour, beating constantly, until stiff peaks form (approximately 2 minutes) and a meringue forms. Reserve

In another blender bowl, beat the eggs with vanilla extract until homogeneous

Mix with the reserved meringue mixture, being delicate. Reserve

In a small bowl, mix cornstarch and wheat flour

Slightly add to the reserved mixture, stirring until homogeneous

Place the pudding mixture in the baking dish and bake in a preheated oven at 180°C (medium) for about 10 minutes or until lightly golden

Tear off from the heat and reserve

Dust with all-purpose flour and remove from the mold

Cool down completely

Cut into three rectangles of 11cm x 22cm each. Reserve

For the filling: in a medium saucepan, over medium heat, cook the milk, cornstarch, all-purpose flour, vanilla extract, eggs, and chocolate liqueur, stirring constantly, until the mixture thickens (approximately 5 minutes)

Cool down completely

In a small bowl, mix the chocolate liqueur and water. Reserve

Assemble the pudding: place one rectangle of pudding on a large plate or serving dish, sprinkle with 1/3 of the reserved chocolate mixture

Cover with half of the filling mixture

Continue alternating layers, sprinkling the pudding with the reserved chocolate mixture until the end, finishing with a rectangle of pudding

Cover with aluminum foil and refrigerate for about 1 hour before serving

Serves: approximately 204 calories per slice.