Creamy Chocolate Layered Dessert — Vanilla Custard & Chocolate Ganache
A rich, no-bake layered dessert featuring silky vanilla custard, indulgent chocolate cream, and milk-soaked ladyfingers. Incredibly easy to make and even better the next day — a guaranteed crowd-pleaser for any occasion.
🛒 Ingredients
8 servings
- 1 can (14 oz) sweetened condensed milk (for vanilla custard)
- 1 can (14 oz) sweetened condensed milk (for chocolate cream)
- 1 cup whole milk
- ¾ cup heavy whipping cream
- 2 egg yolks
- 2 tbsp cornstarch
- 3 tbsp unsweetened cocoa powder
- 1 tbsp unsalted butter
- 7 oz (200 g) ladyfinger biscuits or vanilla wafers
- ¾ cup cold milk (for soaking biscuits)
- Chocolate shavings or grated chocolate, to garnish (optional)
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Directions
- 1
Make the vanilla custard: in a saucepan, whisk together one can of condensed milk, egg yolks, cornstarch, and whole milk. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, pudding-like cream. Remove from heat and set aside.
- 2
Make the chocolate cream: in a separate saucepan, combine the second can of condensed milk, cocoa powder, and butter. Cook over low heat, stirring continuously, until the mixture thickens and begins to pull away from the sides of the pan.
- 3
Remove from heat and stir in the heavy whipping cream until the chocolate cream is completely smooth and glossy.
- 4
Spread the vanilla custard evenly over the bottom of a deep rectangular or square dish.
- 5
Quickly dip each ladyfinger in cold milk — just a brief dip, not a soak — and arrange them in a single layer over the custard.
- 6
Pour the chocolate cream over the biscuit layer and smooth with a spatula. Top generously with chocolate shavings.
- 7
Cover with plastic wrap and freeze for 2 hours, or refrigerate for at least 4 hours. Slice and serve well chilled.
💡 Chef's Tip
Soak the biscuits in cooled espresso instead of milk for a mocha twist. This dessert keeps perfectly in the fridge for up to 3 days and tastes even better the next day.
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