INGREDIENTS

 APPROX. 30 SERVINGS

• 625 ml of milk
• 6 tablespoons of sugar
• 2 op. vanilla pudding
• 500 g mascarpone (cold)
• 350 g crackers

ICING

• 80 ml of cream 30%
• 100 g dark chocolate (approx. 50% cocoa)

PREPARATION

• Boil 500 ml of milk in a pot. Mix the rest of the milk (125 ml) with the pudding powders.
• When the milk begins to boil, add sugar and mix. Then pour the dissolved pudding powders into the boiling milk and mix vigorously with a whisk.
• Cook for a minute, then remove from heat and transfer to a bowl. Place a piece of foil on top and let it cool completely (e.g. on the balcony).
• Boil the cream for the icing, remove from heat, add finely chopped chocolate and stir until melted. Set aside to cool for approx. 15 minutes.
• Place the mascarpone in the mixer bowl and beat until it doubles in volume (about 1 – 2 minutes). Then add the cooled pudding and mix until smooth.
• Line the bottom of a 20 x 30 cm baking tin with a layer of crackers. Spread half of the cream and cover with a second layer of crackers. Spread the rest of the cream and another layer of crackers.
• Pour the setting glaze over and put in the fridge for about 2 hours.