Serradura A Chefe Recipe

Time30m

Serves6

Our version of the charlote russe

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Ingredients

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1
Prepare the Biscuit Mixture
In a bowl, combine the milk and cocoa powder. Dip each Marie biscuit into the mixture briefly, ensuring they are moist but not soggy.
2
Make the Cream Mixture
In a separate large bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
3
Combine Ingredients
Fold the sweetened condensed milk into the whipped cream mixture until well combined.
4
Layer the Dessert
In a serving dish, start layering by placing a layer of soaked biscuits at the bottom, followed by a layer of the cream mixture. Repeat the layers until all ingredients are used, finishing with a cream layer on top.
5
Chill and Serve
Refrigerate the dessert for at least 4 hours, or overnight for best results. Before serving, garnish with chocolate shavings.