Ingredients
- 500 ml fresh whole milk
- 2 packs of ladyfingers (savoiardi)
- 375 gr. classic dark chocolate ION
- Optional: 20 ml liqueur of your choice
Method
Line the base of a 24 cm cake ring with parchment paper and secure it by wrapping aluminum foil around the ring.
Cut the ladyfingers in half and dip each piece briefly into 300 ml of milk.
Place the dipped ladyfingers upright, with the cut side down, tightly packed inside the ring until the base is fully covered.
Chop the chocolate into very small pieces and place it in a heatproof jug or bowl.
Heat the remaining 200 ml of milk until it reaches a boil, then pour it over the chopped chocolate in the jug.
Let it sit for 1 minute, then blend with an immersion blender until the mixture becomes smooth and homogeneous.
Pour the ganache evenly over the ladyfingers, filling any gaps.
Refrigerate for at least 3 hours before serving.
