Ingredients:
150 g of ladyfinger biscuits
200 ml milk (about 1 cup) to moisten the ladyfingers
For the cream:
1 L milk (about 5 cups)
40 g sugar (about 2 tablespoons)
50 g corn starch (about 3 tablespoons)
1 sachet of caramel pudding (about 100 g, if unsweetened add 2-3 tablespoons more sugar)
15 g of bitter cocoa (about 1 tablespoon)
8 g instant coffee (about 1 tablespoon)
50 g of dark chocolate
Instruments:
A mold measuring 32×20 cm
Method:
Prepare the mold. Spread the ladyfinger biscuits on the bottom of a 32×20 cm mould. Use the milk to moisten the ladyfingers without soaking them too much.

To make the cream, pour 1 L of milk into a large saucepan. Add the sugar, cornstarch and contents of the caramel pudding packet. If the pudding isn’t already sweetened, consider adding an additional 2-3 tablespoons of sugar.

To this mixture add the bitter cocoa and the instant coffee.

Mix the cold ingredients well to avoid the formation of lumps and then turn the heat on low.

Continue stirring constantly until the cream thickens and begins to boil.

Once the cream has thickened, turn off the heat and add the chopped dark chocolate, stirring until it has completely melted into the cream.

Pour the hot cream onto the moistened ladyfinger biscuits in the mold, leveling with a spatula.

Let the cream cool completely to room temperature before transferring the dessert to the refrigerator.

Leave the tiramisu in the fridge for at least 2-3 hours so that it hardens well.

Before serving, dust the surface with bitter cocoa for a final touch of flavor and decoration.

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