HomeTronchetto biscuits and pudding: the recipe for a simple and scenographic dessert
Tronchetto biscuits and pudding: the recipe for a simple and scenographic dessert
Ingredients
750 ml Milk
125 g Sugar
125 g Dark Chocolate
25 g Cocoa Powder
7 g Agar-Agar
Biscuits to taste
Instructions
Start by mixing the milk with the sugar, agar-agar, and cocoa powder in a large bowl.
Transfer the mixture to a saucepan and add the dark chocolate. Stir the mixture over heat until it starts to thicken.
Pour some of the thickened pudding mix into the bottom of your cake mold. Then, neatly arrange a layer of cookies on top.
Continue alternating layers of pudding mix and cookies until all ingredients are used up.
Cover the cake mold and place it in the refrigerator to set for at least 3 hours.
Once it’s ready, slice up the pudding cake and serve!
Storage
The Cookies and Pudding Log can be stored in the refrigerator for 2-3 days. Ensure it’s covered with plastic wrap or stored in an airtight container to maintain freshness.
Enjoy this fresh and quick dessert! It’s the perfect no-bake chocolate roll for any occasion.