A dessert with historical origins, that tell it "designed" for our magazine by the great stylist Mila Schön in the eighties, and revisited today in a contemporary key.
The result is an impeccable dessert to the eyes and delicious to the palate, to cheer with "More taste" the guests, perhaps at the end of a luculliano Christmas dinner.
And without setting limits to the imagination, you can also experiment with different presentations, perhaps choosing to serve it at the table in individual cups in which the cut biscuits create the base.
Ingredients for 8 people
750 g milk
200 g sugar
50 g milk chocolate
50 g dark chocolate
50 g Grand Marnier
40 g cornstarch
8 ladyfingers
5 eggs
lemon
In this recipe we used Gluten-free Savoiardi of the Simple line and Good Pam & Panorama.
Discover the other products of the brand Pam & Panorama
Method
Heat 500 g of milk; in a bowl, beat the egg yolks with 40 g of sugar and cornstarch; pour the hot milk over the egg yolks, put the mixture in the pot and cook for 3-4 minutes, until it has thickened. Turn off the cream and add the chocolates into small pieces, stirring until they melt. Let it cool. In the meantime whisk the egg whites with 80 g of sugar. Bring to the boil 250g of milk with 250g of water and 2 lemon peel, then lower the flame and let it just quiver. Form some quenelle with whipped egg whites and cook them in milk for 2 '. Drain the meringues on kitchen paper. Dilute the Grand Marnier with 15-20 g of water and sprinkle with it the ladyfingers, without soaking them too much. Arrange them in a plate, in a uniform layer. Spread the cream on the biscuits and put the cake to consolidate in the fridge for 30 '. Finally, cover the cream with meringues. Dissolve the remaining sugar until it becomes blond, then pour it on the meringues, completing the dessert.
Italian Cuisine recommends you to combine this recipe with another delicious dish based on Spaghetti multigrain, prawns and rocket.
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