A deliciously creamy dessert made with layers of crunchy biscuits and silky vanilla cream, finished with a rich chocolate topping. No oven required!
🥣 Ingredients
For the biscuit layers:
- 2 packs (about 400 g) tea biscuits or digestive biscuits
- ½ cup milk, for lightly dipping the biscuits
For the cream filling:
- 4 cups (1 liter) milk
- ½ cup granulated sugar
- ½ cup cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
For the chocolate topping:
- 150 g chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon butter
👩🍳 Step-by-Step Instructions
1. Make the cream
In a saucepan, whisk together the milk, sugar, cornstarch, and egg yolks until smooth and lump-free.
2. Cook until thick
Place over medium heat and cook, stirring constantly, until the mixture becomes thick and creamy.
3. Add vanilla and butter
Remove from the heat and stir in the vanilla and butter until smooth. Set aside for a few minutes.
4. Start the first layer
Lightly dip each biscuit in milk—don’t soak them too long or they’ll become mushy. Arrange them in a single layer in a rectangular baking dish.
5. Add cream
Spread a layer of the warm pastry cream evenly over the biscuits.
6. Repeat the layers
Add another layer of biscuits followed by another layer of cream. Continue until all the ingredients are used, finishing with a layer of cream.
7. Prepare the chocolate topping
Heat the heavy cream until hot but not boiling. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until completely smooth, then mix in the butter.
8. Add the chocolate
Pour the chocolate topping over the final cream layer and spread it evenly.
9. Chill
Cover and refrigerate for at least 4–6 hours, preferably overnight. This allows the biscuits to soften and the layers to set.
10. Slice and serve
Cut into neat squares and serve chilled. 🍫✨
⭐ Tip
For the best texture, let the cake rest overnight in the refrigerator. The biscuits absorb some of the cream, creating those soft, cake-like layers shown in the picture.
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