1 cup (240 ml) heavy cream or 1 small carton of whipping cream
2 cups (500 ml) milk
2 tablespoons cornstarch (cornflour)
1 teaspoon vanilla extract
1 package of biscuits (ladyfingers, digestive biscuits, or graham crackers)
100 g (3.5 oz) dark or milk chocolate (optional, for ganache)
Toppings: Chocolate shavings, sprinkles, or fresh fruit (like strawberries or raspberries)
Instructions:
1. Prepare the Creamy Base:
In a medium saucepan, combine the sweetened condensed milk, milk, and cornstarch. Stir well to dissolve the cornstarch completely.
Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard-like consistency.
Remove from heat and let it cool slightly. Once cooled, add the heavy cream and vanilla extract, mixing thoroughly. Set aside.
2. Assemble the Dessert:
In a rectangular or square dish, create a layer of biscuits at the bottom. You can lightly dip the biscuits in milk (or coffee, for a mocha twist) to soften them slightly.
Spread a layer of the creamy mixture over the biscuits, ensuring even coverage.
Repeat the layers of biscuits and cream until you run out of ingredients, finishing with a layer of cream on top.
3. Make the Ganache (Optional):
Melt the chocolate in the microwave in 30-second intervals or over a double boiler.
Stir in 1/4 cup (60 ml) heavy cream until smooth and glossy.
Pour the ganache over the top layer of cream and spread evenly.
4. Decorate and Chill:
Decorate with your favorite toppings: chocolate shavings, sprinkles, or fresh fruits like strawberries or raspberries.
Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.
