200g of ladyfinger biscuits
100g of butter
2 tablespoons of ground cinnamon
1 can of condensed milk
2 cans of whole milk
2 egg yolks
3 tablespoons of all-purpose flour
1 cup of chopped walnuts
1/2 cup of black currant
200g of dark chocolate
100ml of heavy cream
200g of ladyfinger biscuits
100g of butter
2 tablespoons of ground cinnamon
1 can of condensed milk
2 cans of whole milk
2 egg yolks
3 tablespoons of all-purpose flour
1 cup of chopped walnuts
1/2 cup of black currant
200g of dark chocolate
100ml of heavy cream
Process the ladyfingers in a blender
Mix in the butter and cinnamon
Line the bottom and sides of a mold with the mixture
Bake in a high oven until golden brown
Dilute the flour with a little milk
In a saucepan, combine the condensed milk, egg yolks, and remaining milk
Cook over heat, stirring until it thickens
Add the walnuts and currant
When it has reached the desired consistency, add to the mixture
Melt the chocolate, mix with heavy cream, and cover
Refrigerate.
