Recipe Ingredients:

White Cream:

• 2 egg yolks
• 1 can sweetened condensed milk (14 oz / 395g)
• 2 cups milk (16 fl oz / 480ml)
• 2 tablespoons cornstarch (0.7 oz / 20g)
• 1 teaspoon vanilla extract (0.17 oz / 5ml)

Chocolate Ganache:

• 7 oz chopped semi-sweet chocolate (200g)
• 1 small box of table cream or heavy cream (6.7 oz / 200g)

Assembly:

• 1 package of ladyfinger or Maria cookies (about 6 oz / 170g)
• Milk for soaking the cookies
• Chocolate sprinkles or chocolate shavings (optional)

Instructions:

White Cream:
First, in a saucepan, combine the sweetened condensed milk, milk, egg yolks, and cornstarch. Stir well before turning on the heat to ensure all ingredients are fully mixed.

Then, place over medium heat, stirring constantly, until the mixture thickens into a creamy consistency.

Right after that, turn off the heat and stir in the vanilla extract. Set aside and let it cool completely.

Ganache:
Next, melt the chocolate using a double boiler or microwave, heating it in 30-second intervals and stirring in between.

After that, add the heavy cream to the melted chocolate and mix until smooth and glossy.

Assembly:
Afterwards, in a glass baking dish, make a layer using cookies dipped in milk. Then, spread half of the white cream on top of the cookies.

Next, add another layer of milk-dipped cookies, followed by the remaining white cream.

To finish, pour the chocolate ganache over the top. If you like, decorate with chocolate sprinkles or shavings.

Lastly, refrigerate for at least 3 hours before serving, so the dessert sets properly and is nicely chilled.