2. Whip the Cream:
In a mixing bowl, whip 300 ml of whipping cream until stiff peaks form. Refrigerate until needed.
3. Make the Chocolate Ganache:
Dark Chocolate Ganache: Heat 150 ml of whipping cream without boiling it. Pour over the 200 g of dark chocolate, let it sit for a minute, then stir until smooth. Set aside to cool.
White Chocolate Preparation: Melt the white chocolate gently, and set aside to cool.
4. Prepare the Vanilla Cream:
In a saucepan, mix starch, flour, sugar, vanilla sugar, and egg yolk with a part of the milk to create a smooth paste.
Heat the rest of the milk in a separate pot. When warm, gradually add the milk to the paste mixture, stirring constantly to avoid lumps.
Bring the mixture to a low simmer, stirring continuously until it thickens. Remove from heat, stir in the vanilla flavored cream mix, and let it cool. Occasionally stir to prevent skin formation.
5. Assemble the Dessert:
Dip cocoa biscuits briefly in the coffee mixture and lay them in a dish to form the first layer.
Spread half of the vanilla cream over the biscuits.
Add another layer of coffee-dipped biscuits.
Spread the whipped cream over the second layer of biscuits.
Pour the dark chocolate ganache over the whipped cream.
Drizzle the melted white chocolate and sprinkle cinnamon over the top.
6. Refrigerate:
Chill the dessert in the refrigerator for at least 4 hours, or overnight, to set.
Continued on next page (page 3)
