Ingredients:
About 2 cups water, divided
About 1 1/2 cups granulated sugar, divided
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3 tablets (90 g each) NESTLÉ ABUELITA Chocolate
1/4 cup cornstarch
1 tablespoon gelatin
1/3 cup brandy
22 ladyfinger cookies, divided
Whipped cream
Strawberry jam
Apricot jam
Directions:
PLACE 3/4 cup water, 1/2 cup sugar, evaporated milk and Abuelita in medium saucepan. Cook over medium heat, stirring frequently, until Abuelita is melted; reduce heat to low. Combine cornstarch and 1/2 cup water in small bowl; add to Abuelita mixture. Cook, stirring constantly, for 3 to 4 minutes or until sauce is thickened. Combine gelatin and 2 tablespoons hot water; stir until gelatin is dissolved. Stir into chocolate mixture; remove from heat.
HEAT 2/3 cup water and 2/3 cup sugar in medium saucepan until mixture reaches a boil. Boil for 5 minutes; add brandy.
PLACE 10 cookies on bottom of a 9 x 5-inch loaf pan; pour brandy mixture over top of cookies and let soak into cookies. Spread slightly less than half of chocolate mixture over cookies; top with 7 cookies. Refrigerate for 20 minutes. Spread remaining chocolate mixture over cookies; top with 5 cookies. Refrigerate for 2 hours or until firm.
DECORATE with strawberry jam, apricot jam and whipped cream before serving. Slice to serve.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
15 minutes
Cooling Time: 140 minutes
Servings: 10
In this recipe:
