Ingredients
- 1 package ladyfingers
- 1,200 ml milk
- 180 g granulated sugar
- 100 g cornstarch
- 50 ml brandy
- 100 g bitter chocolate
Method
Pour into a bowl 200 ml milk along with the brandy and stir. Dip the ladyfingers into the milk/brandy mixture for 2 seconds one at a time. Place them into a pyrex one next to the other.
Pour the remaining milk into a saucepan and add ¾ the amount of the sugar, stir well and place over high heat.
Add into a bowl the eggs, cornstarch, and the remaining sugar, and stir well with a hand whisk. When the milk is warm enough, pour it gradually into the eggs’ mixture, while stirring properly. Pour the mixture back into the saucepan, place it over medium heat and stir, until it takes the texture of firm vanilla cream.
Remove from heat and pour half of the cream over the ladyfingers layer and spread it evenly. Add the finely chopped bitter chocolate into the remaining vanilla cream and stir until it turns into an even cream.
Place over the vanilla cream the remaining ladyfingers, which have already been dipped into the milk/brandy mixture. Finally, spread the chocolate cream evenly. Cover the pyrex with a piece of plastic wrap, so that the plastic wrap comes in contact with the chocolate cream. Refrigerate for at least 1 hour.
Optionally, garnish with chopped chocolate.
