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