Ingredients
Method
- The Pudding: Pour 2/3 of your milk into a pot with the vanilla sugar and bring it to a boil. Whisk your pudding powder into the remaining 1/3 milk, then pour it into the boiling milk. Stir constantly until the mixture becomes very thick, then remove it from the heat.Stir in the white chocolate until it is completely melted. Pour the pudding into a bowl and press plastic foil directly onto the surface so it doesn't form a skin. Let it cool (warm to the touch)
- The Cream: Add half of the mascarpone and half of the curd to the cooled pudding. Mix well with a hand mixer. Add the remaining half of the mascarpone and curd, and mix again.Taste the cream. If you want it sweeter, mix in 1/2 tablespoon of powdered sugar at a time.In a separate bowl, whip the cold whipping cream until stiff peaks form. Gently fold half of the whipped cream into your pudding mixture using a spatula. Fold in the second half until smooth and fluffy.
- The Layers: Lay out your first layer of biscuits. Lightly brush them with coffee or milk (coffee adds an amazing flavor!). Spread 1/3 of the pudding cream evenly over the biscuits and smooth the surface.Add a second layer of biscuits, brush with coffee/milk, and spread another 1/3 of the cream. Repeat.Top everything with a fourth layer of biscuits and brush them lightly (3 layers cream, 4 layers biscuits). Pop the dish into the fridge to firm up while you make the ganache.
- The Ganache: Warm up the heavy cream in a pot on medium-high heat , add the milk chocolate, and stir until completely melted. Transfer the ganache to a separate bowl to cool down until slightly warm, not hot. Keep an eye on it so it doesn't thicken too much!Pour the cooled ganache smoothly over the top biscuit layer. Decorate to your liking! Pipe a few dollops of extra whipped cream on top, make pretty swirls, and finish with shredded dark chocolate and crushed biscuits, Have fun ;)Chill in the fridge for a few hours until set and enjoy ;)