Ingredients:
For the Base:
200g (7 oz) ladyfinger biscuits (Savoiardi)
Optional: 1/2 cup milk or coffee for soaking (unsweetened or lightly sweetened)
For the Chocolate Cream Layer:
1 liter (4 cups) milk
100g (1/2 cup) sugar
100g (1/2 cup) unsalted butter
200g dark or milk chocolate (broken into pieces)
4 tbsp unsweetened cocoa powder
4 tbsp cornstarch (maizena)
2 tsp vanilla extract
For the Topping:
Grated chocolate or chocolate curls (as decoration)
Optional: whipped cream or nuts for garnish
Instructions:
- Prepare the Biscuit Base:
Line a rectangular or square springform pan with parchment paper if desired.
Arrange the ladyfinger biscuits at the bottom in a single layer.
If you prefer a softer base, lightly dip the ladyfingers in milk or coffee for 1–2 seconds before placing them in the pan.
Set aside while preparing the cream.
- Make the Chocolate Cream:
In a medium saucepan, mix the cocoa powder, cornstarch, and sugar together.
Gradually add milk, whisking continuously to avoid lumps.
Place the saucepan over medium heat.
Stir continuously until the mixture starts to thicken. This may take 8–10 minutes.
Once it starts bubbling and thickens to a pudding-like consistency, remove it from the heat.
Add the chocolate pieces, butter, and vanilla extract. Stir until everything is fully melted and smooth.
Tip: Use high-quality chocolate for a richer flavor.
- Assemble the Layers:
Pour the hot chocolate cream mixture over the ladyfingers in the pan.
Use a spatula to smooth the top evenly.
Let the pan cool to room temperature.
- Chill & Set:
Cover the dessert with plastic wrap or a lid.
Place in the refrigerator for at least 4 hours, preferably overnight, to firm up.
- Add the Topping:
Before serving, sprinkle the top with grated chocolate or chocolate curls.
You can also use whipped cream, crushed hazelnuts, or cocoa powder.
- Slice & Serve:
Remove from the pan carefully.
Cut into squares using a sharp knife.
Serve chilled and enjoy the creamy, rich texture!
Serving Suggestions:
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Add a few fresh raspberries or strawberries on top for a fruity twist.
Dust with extra cocoa powder or cinnamon for added flavor.
Variations:
- Tiramisu-Inspired:
Add a layer of mascarpone cream between two biscuit layers.
Use espresso instead of milk for dipping. - Nutty Chocolate:
Add a layer of crushed hazelnuts or almonds between the biscuits and cream. - White Chocolate Version:
Replace the cocoa and dark chocolate with white chocolate for a totally different flavor.
