Ingredients:
350 g of finely chopped cocoa biscuits
90 g of melted butter
30 ml of milk
For the cream:
1 egg yolk
80 g of sugar
60 g of corn starch or cornflour
500 ml of milk
50 g of white chocolate
100 g of mascarpone
For decoration:
Powdered sugar
Instructions:
In a bowl, mix the crushed biscuits with the melted butter and milk until smooth.
Divide the biscuit dough into two parts.
Line a 20cm mold with baking paper and pour half the biscuit mixture onto the bottom, pressing it well to compact it.
Place the mold in the refrigerator for a few minutes to allow the base to solidify slightly.
In the meantime, prepare the chocolate cream. In a saucepan, beat the egg yolk with the sugar and corn starch until the mixture is light and fluffy.
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