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Categories:
egg yolks sugar milk cornstarch chocolate bars almond liqueur ladyfingers whipping cream confectioners sugar
Viewed: 35 - Published at: 7 years agoIngredients
- 3 egg yolks
- 1/2 c. granulated sugar
- 1 c. milk
- 2 Tbsp. cornstarch
- 3 (6 oz.) unsweetened chocolate bars
- 2 Tbsp. almond liqueur
- 2 (3 oz.) pkg. ladyfingers
- 1 1/2 c. whipping cream
- 1 c. confectioners sugar
Method
- Whisk together the egg yolks and granulated sugar.
- Whisk in milk and cornstarch until smooth.
- Cook over medium heat, stirring until boiling.
- Continue to cook for 1 minute.
- Whisk in broken chocolate until smooth.
- Add liqueur.
- Transfer to a large bowl; press with plastic and cool to room temperature.
- Line a 9-inch spring-form pan with ladyfinger halves.
- Beat whipping cream with confectioners sugar for soft peaks.
- Fold into chocolate mixture. Pour half chocolate mixture into pan.
- Cover with remaining ladyfingers and add remaining half of chocolate.
- Garnish with stiff whipping cream and chocolate curls.
- Chill overnight.
