Pour custard mix in a bowl, add 500 ml of fresh cream and whisk for 2 minutes. Dissolve the alchermes in 150 ml of water. Soak 6 ladyfingers into alchermes and put them in a bowl. Layer half of the cream mixure in top of the ladyfingers. Dip and layer remaning ladyfingers. Pour cocoa into the remaining cream, mix well and top of the ladyfingers. Refrigerate for at least 30 minutes.
Custard mix: sugar, skimmed milk powder, modified starch (from maize and potato), cream powder, potato flour, maize starch, natural vanilla flavour, colours: annatto, curcumin. Ladyfingers: wheat flour, sugar, eggs 26%, raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate), glucose syrup, natural flavours. Low-fat cocoa: low-fat cocoa (acidity corrector: potassium carbonate). Alchermes flavour: natural flavors, E120 carmine colour.
Without baking, With biscuits
247 g / 319 g
18 / 90