Ingredients
500 ml whipping cream 30%
1 cream pudding
1 lemon jelly
1 pear jelly
1 large pear
500 ml of milk
400 ml of hot water
30 g of dark chocolate
30 g of white chocolate
2 tablespoons of powdered sugar
1 cream-fix
12 round sponge cakes
18 cocoa biscuits
Preparation
1. Boil 400 ml of milk. Add the cream pudding to the remaining mixture and mix. Pour into the boiling milk and stir vigorously until thickened. Then remove from heat, add lemon jelly and mix. Cover the pudding with foil and set aside to cool.
2. Line a 20 x 20 cm baking tin with baking paper. Place a layer of dark biscuits at the bottom.
3. Whip 250 ml of whipping cream with 1 tablespoon of powdered sugar. Then, while mixing, gradually add the pudding. Divide the prepared mass into two parts.
4. Place one of them on top of the biscuits, then place another layer of biscuits on top of the mixture and spread the remaining pudding mixture on top of them. Place a layer of round sponge cakes on top of the mixture.
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