Creamy squares: cold and tasty, ready without cooking!
INGREDIENTS :
White cream:
500 ml (2 cups) milk
12 g (3 teaspoons) sugar
10 g (3 teaspoons) cornstarch
25g (2 tbsp) butter
100g (1 cup) white chocolate
Dark Cream:
500 ml (2 cups) milk
12 g (3 teaspoons) sugar
10 g (3 teaspoons) cornstarch
25g (2 tbsp) butter
100g (1 cup) dark chocolate
10 g (4 teaspoons) cocoa powder
100 g (0.4 cup) ladyfingers
Milk
METHOD :
Pour the milk into two saucepans, then add the starch and sugar.
In a saucepan prepare the white cream by adding white chocolate and butter, while in the other saucepan prepare the dark cream by adding the dark chocolate.
Cook the creams until they thicken, then let them cool and alternately pour one over the other cream.
Arrange the cookies on the surface and leave the cake in the refrigerator for 2 hours.
Flip the cake, sprinkle with cocoa and enjoy.
