Ingredients
- 1/2 liter of milk
- 50 g cornstarch
- 4 egg yolks
- 100 g. sugar
- 100 g of white chocolate
- 100 g. fondue chocolate
- 125 g. whipping cream
- 2 c. Of Alchermes
- 300 g Ladyfinger
Preparation
Step 1
Whip the egg yolks, sugar and cornstarch together and stir well. Then add the milk, heated. Place on a medium fire and continue stirring. Boil for 2-3 minutes then remove from the fire.
Divide the batter into two bowls placing the white chocolate in one and the dark chocolate in the other.
Chill both mixtures in the refrigerator for one hour.
Add 2 tablespoons whipping cream in both mixtures.
In a glass platter or baking dish, with sides of at least 2 inches in height, line the bottom with a first layer of ladyfingers, dipped in the Alchermes. Cover ladyfingers in a layer of white chocolate cream.
Continue the layer process alternating between white chocolate cream and dark chocolate cream, ending with the dark chocolate. Garnish with flakes of chocolate. C
Chill for at least 6 hours then serve. Do not serve too cold.