🇧🇷 Isamara Amâncio
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A creamy chocolate trifle dessert that uses ladyfingers instead of cake layers, resulting in a texture like a filled layer cake after chilling.
Recipe Video
Ingredients
- 1small can/box de Sweetened condensed milk
- 4level tablespoons de Cornstarch
- 2small cans/boxes de Heavy cream
- 1/2cup de Cocoa powder (50% cacao)
- 160g de Semisweet chocolate
- 3cups de Milk
- Chocolate-flavored ladyfingers (Savoiardi)
- Milk (for dipping cookies)
- Chocolate sprinkles
- Strawberries
Instructions
In a saucepan, combine the sweetened condensed milk and cornstarch, mixing very well until they are completely incorporated.
Add the heavy cream, cocoa powder (50% cacao), and semisweet chocolate to the mixture in the saucepan.
Pour in the three cups of milk and set the saucepan over heat.
Cook the mixture, stirring constantly, until the chocolate has completely melted and the cream has thickened to a wonderful consistency.
With the cream still warm, begin assembling the trifle in a shallow dish (a 29 cm size is recommended).
Dica: You can start assembling while the cream is still warm.
Alternate layers of cream and chocolate-flavored ladyfingers dipped lightly in milk, repeating the process until the top layer of the dish.
Dica: When chilled, the cookies will develop a texture similar to a filled cake.
Refrigerate the dessert for a minimum of 8 hours, or until it is firm to your liking.
Dica: The ideal refrigeration time is 8 hours for the best consistency.
Finish the chilled trifle with chocolate sprinkles and garnish with fresh strawberries before serving.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy1587 kcal79%
- Carbohydrates177 g59%
- Protein21 g28%
- Total Fat88 g161%
- Dietary Fiber6 g25%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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