1 cup of butter (200g)
1/3 cup of sugar
1/4 cup of cornstarch
2 cups of milk
2 tablespoons of chocolate liqueur
2 boxes of English biscuits (180g each)
For dipping the biscuits
2 cups of milk
1/2 cup of coffee
2 tablespoons of sugar
To serve with
200g of semi-sweet chocolate, roughly chopped
1 cup of butter (200g)
1/3 cup of sugar
1/4 cup of cornstarch
2 cups of milk
2 tablespoons of chocolate liqueur
2 boxes of English biscuits (180g each)
For dipping the biscuits
2 cups of milk
1/2 cup of coffee
2 tablespoons of sugar
To serve with
200g of semi-sweet chocolate, roughly chopped
Beat the butter with the sugar until light and fluffy. Reserve
In a saucepan, mix the cornstarch with the milk and cook over medium heat, stirring constantly, until thickened
Remove from heat and let cool in a bowl
When cooled, add to the butter mixture
Add the liqueur and stir well
Dip the biscuits in the milk, coffee, and sugar mixture
For serving, line a 11.5 x 28.5 cm mold with parchment paper
Place the biscuits at the bottom, cover with the cream, and layer the ingredients, alternating between them
Refrigerate for at least one day covered
Serve warm with melted chocolate in a bain-marie
416 calories per serving
