Sort ingredients
yakult
QR Code
Listen
Pdf
Make the cream: In a saucepan mix cornstarch, sweetened condensed milk and egg yolks. Mix until smooth. Add milk, vanilla pean paste and mix and combined.
Heat over medium heat, stirring constantly until thickens.
Turn the heat off, add heavy cream and mix until combined. Allow to cool.
Assembly: dip the biscuits in the milk and arrange them at the bottom of a small-medium sized dish. Spread ½ of the cream. Repeat one more time. Refrigerate for at least 4 hours.
Make the ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.
Pour the ganache over the cake and refrigerate for at least 30 minutes before serving.
Before serving shave some dark chocolate on top.