1. Prepare the vanilla cream:
In a saucepan, mix 500 ml of milk with the condensed milk and vanilla extract.
Dissolve the 3 tablespoons of cornstarch in a little cold milk to prevent lumps and add it to the previous mixture.
Cook over medium heat, stirring constantly until thickened. Remove from heat and let cool slightly.
2. Prepare the chocolate coating:
Heat the remaining 500 ml of milk over low heat and add the chopped chocolate bar. Stir until completely melted.
Add the whipping cream and mix well. Remove from heat and let cool slightly.
3. Assemble the dessert:
In a baking dish, place a layer of cookies on the bottom.
Add a layer of vanilla cream, spreading it evenly.
Repeat the process, alternating layers of cookies and vanilla cream until the mold is full, leaving room for the chocolate coating.
Pour the chocolate mixture over the last layer of cookies and smooth the surface.
4. Refrigerate:
Place the baking dish in the refrigerator for at least 4 hours, or until firm.
5. Serve:
Cut into wedges and serve chilled. Enjoy this delicious dessert!
If you’d like to customize it, you can add fruit or nuts between the layers.
