For the cream, 1 cup of butter (200 g), 1/3 cup of sugar (60 g), 1/4 cup of cornstarch (30 g), 2 cups of milk (480 ml), 2 tablespoons of chocolate liquor, 2 boxes of English biscuits (180 g each),
For soaking the biscuits, 2 cups of milk (480 ml), 1/4 cup of coffee (60 ml), 2 tablespoons of sugar,
For the glaze, 200 g of bittersweet chocolate, broken into pieces, 1 pinch of salt
For the cream, 1 cup of butter (200 g), 1/3 cup of sugar (60 g), 1/4 cup of cornstarch (30 g), 2 cups of milk (480 ml), 2 tablespoons of chocolate liquor, 2 boxes of English biscuits (180 g each),
For soaking the biscuits, 2 cups of milk (480 ml), 1/4 cup of coffee (60 ml), 2 tablespoons of sugar,
For the glaze, 200 g of bittersweet chocolate, broken into pieces, 1 pinch of salt
Line an English muffin tin with paper liners, reserving some for the top
Set aside
Prepare the cream: in a stand mixer, beat the butter and sugar until light and fluffy
Set aside
In a saucepan, whisk together the cornstarch and milk, cooking over medium heat, stirring constantly, until thickened
Transfer to a bowl and let cool, covered with plastic wrap to prevent skin from forming
Add the melted butter mixture, then stir in the chocolate liquor and coffee, mixing well
Soak the biscuits: combine the milk, coffee, and sugar
Dip the biscuits in the milk mixture and arrange them at the bottom of the prepared tin
Alternate layers of cream and biscuits, finishing with a layer of biscuits
Cover with plastic wrap and refrigerate for at least one day or for 6 hours minimum
Prepare the glaze: in a heatproof bowl set over a pot of simmering water (do not let boil), melt the chocolate, stirring delicately
Add the salt and mix well
Dismantle the tortello, remove the paper liners, and serve with the glaze
Calories per serving: 340
