An original portioned treat with custard based on the famous Italian dessert.
It is necessary
- Serves 4:
- Easter cake - 400 g;
- Tea - for impregnation;
- For the custard:
- Milk - 400 ml;
- Sugar - 3 tablespoons;
- Starch or flour for thickening - 1, 5 tablespoons;
- Yolks - 2 pcs.;
- Butter - 30 g.
- Chocolate fudge:
- Dark chocolate - 70 g;
- Milk - 100 ml;
- Butter - 30 g.
Instructions
Step 1
Mix 100 ml of milk with sugar, starch and yolks. Put 300 ml of milk in a small saucepan over medium heat and, when it begins to boil, add a little milk with starch, stirring thoroughly so that there are no lumps. Brew until the cream begins to thicken - about 5 minutes. Cool, whisking with a mixer, adding previously softened butter.
Step 2
In a water bath, melt the chopped chocolate and add the butter. Mix until smooth.
Step 3
Break the cake into small pieces, soak with tea. Put some in portioned bowls, pour with glaze, put a layer of cream on top. Repeat layers one more time. Send it to the refrigerator for a couple of hours at least. Bon Appetit!
