INGREDIENTS:
200g ladyfingers
1l (4 cups) milk
40g (2 tbsp) sugar
50g (3 tbsp) cornstarch
100g pastry cream
1 tablespoon cocoa powder
2 tablespoons of coffee
50g dark chocolate
Cocoa powder
METHOD:
Dip the cookies in the milk for a second and transfer them to the pan.
In a bowl, combine the milk, sugar, cornstarch, pudding, cocoa powder and coffee.
Cook over low heat until thickened, add the chocolate and pour the mixture over the cookies.
Refrigerate for 2 hours, sprinkle with cocoa powder and serve.
Article Categories:
COOKIES