Dessert aux boudoirs sans cuisson

Ingrédients

• 3 medium eggs
• 1 tablespoon powdered sugar to beat the cream
• 200 grams (7 ounces) sweetened condensed milk
• 100 grams (3 1/2 ounces) dark chocolate
• 200 ml (1/2 pint (236 ml)) heavy whipping cream
• 125 grams (4 1/2 ounces) or 14 units ladyfingers
• 150 ml (2/3 cup) water
• Grated chocolate for garnish

Préparation

1. 1

   Beat the egg whites until stiff peaks form and store in the refrigerator.

2. 2

   Using a hand mixer, beat on medium speed the egg yolks and the condensed milk until obtain a creamy mixture. Add the whipped egg whites and fold gently with a spatula; set aside.

3. 3

   Place the chocolate broken into pieces and the water in a bowl. Melt in the microwave for about 1 minute. Remove the bowl from the microwave and stir with a fork until the mixture is slightly creamy.

4. 4

   Dip the ladyfingers one by one into the chocolate cream.

5. 5

   Place half of them in the bottom of a rectangular dish.

6. 6

   Pour the eggs and condensed milk mixture over the ladyfingers and place the remaining ladyfingers on top of the cream.

7. 7

   Beat the cream with a tablespoon of powdered sugar until stiff peaks form.

8. 8

   Pour the cream over the ladyfingers and spread with a spatula.

9. 9

   Refrigerate for about six hours or overnight.

10. 10

    Remove from fridge, decorate with grated chocolate and serve.