Ingredients:
For the Layers:
250 ml (8.5 fl oz) water
3 g (0.1 oz) instant coffee
400 g (14 oz) cocoa biscuits
300 ml (10 fl oz) whipping cream
200 g (7.1 oz) dark chocolate
150 ml (5.1 fl oz) whipping cream (for dark chocolate ganache)
100 g (3.5 oz) white chocolate
2 g (0.1 oz) cinnamon
For the Cream:
70 g (2.5 oz) starch
70 g (2.5 oz) flour
200 g (7.1 oz) sugar
10 g (0.4 oz) vanilla sugar
1 egg yolk
1.6 liters (54 fl oz) milk
80 g (2.8 oz) vanilla flavored cream mix
Preparation:
Prepare the Coffee Mixture: Mix the instant coffee with 250 ml of water until dissolved. Set aside to cool.
Whip the Cream: In a mixing bowl, whip 300 ml of whipping cream until stiff peaks form. Refrigerate until needed.
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.
Prepare the Vanilla Cream:
In a saucepan, mix the starch, flour, sugar, vanilla sugar, and egg yolk with a portion of the milk to create a smooth paste.
Heat the remaining milk in a separate pan. Gradually add the milk mixture to the hot milk, stirring constantly to avoid lumps.
Cook over low heat, stirring frequently, until the mixture thickens. Remove from heat, and mix in the vanilla flavored cream mix. Let cool, stirring occasionally to prevent a skin from forming.
Assemble the Dessert:
Dip the cocoa biscuits in the coffee mixture and arrange them in a layer at the bottom of your dish.
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.
Refrigerate: Chill the dessert in the refrigerator for at least 4 hours, or overnight, to set.
Enjoy!
