1 cup of butter (200 g)
1/3 cup of sugar
1/4 cup of cornstarch
2 cups of milk
2 tablespoons of chocolate liquor
2 boxes of English biscuits (180 g each)
To dip the biscuits
2 cups of milk
1/2 cup of coffee
2 tablespoons of sugar
To serve with
200 g of dark chocolate, coarsely chopped
1 cup of butter (200 g)
1/3 cup of sugar
1/4 cup of cornstarch
2 cups of milk
2 tablespoons of chocolate liquor
2 boxes of English biscuits (180 g each)
To dip the biscuits
2 cups of milk
1/2 cup of coffee
2 tablespoons of sugar
To serve with
200 g of dark chocolate, coarsely chopped
Melt the butter with the sugar until light and fluffy
Set aside
In a pan, mix the cornstarch with the milk and cook over low heat, stirring constantly, until thickened
Remove from heat and let cool in a bowl
When cooled, add to the creamed butter
Add the chocolate liquor and mix well
Dip the biscuits in the mixture of milk, coffee, and sugar
Assemble the tijolo by lining a 11.5 x 28.5 cm mold with parchment paper, placing the biscuits at the bottom, topping with cream, and making layers, alternating ingredients
Let set overnight under refrigeration
Serve with melted dark chocolate in a water bath
416 calories per serving
