PREPARATION
Countertop:
Beat 8 egg whites with a pinch of salt and gradually add 200g of sugar until you get a firm meringue.
Add 100g of poppy seeds, 1 teaspoon of baking powder and 80g of flour.
Pour the mixture into a 25x35cm pan and bake at 180°C for 25-30 minutes.
Cream:
Beat 8 egg yolks with 200g of sugar, then add 100g of cornstarch and gradually incorporate 1 liter of milk.
Boil the mixture until it thickens, then cover and leave to cool.
We aerate the cream and add 250g of butter and 1 tablespoon of vanilla extract.
Assembly and decoration:
Spread the cream on the counter using a posh and level.
Soak 30 Petit Beurre biscuits in 100 ml of strong coffee and place them on top of the cream.
Prepare the glaze by melting 250g of chocolate with 150ml of liquid cream and pour over the biscuits.
Refrigerate, trim edges and portion as desired.
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