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Cook the Custard: Place the pot over medium heat and cook the mixture, whisking constantly. Continue whisking until the mixture thickens into a custard, which will take about 5-7 minutes. Be patient and keep the mixture moving to prevent it from sticking to the bottom or forming lumps.
Incorporate Sweeteners: Remove the pot from the heat once the custard has thickened. Stir in 150 g of condensed milk, 100 g of butter, and a pinch of vanillin. Mix until the butter has fully melted and the custard is smooth and well combined.
Cool the Cream: Allow the custard to cool completely. You can leave it at room temperature or place it in the refrigerator to speed up the cooling process. Stir occasionally to prevent a skin from forming on top.
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Prepare the Cookie Base
Dip the Cookies: Pour 250 ml of milk into a shallow dish. Quickly dip each Savoyardi cookie into the milk, ensuring they are soaked but not too soggy. The cookies should absorb some milk while still holding their shape.
Assemble the Cake
Layer Cookies and Cream: In a square or rectangular dish, begin by laying a single layer of milk-soaked Savoyardi cookies on the bottom. Arrange them closely together to form a solid base.
Spread Half of the Cream: Evenly spread half of the cooled custard cream over the layer of cookies. Use a spatula to ensure a smooth, even layer.
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Repeat Layers: Add another layer of milk-soaked Savoyardi cookies over the cream. Follow with the remaining custard, spreading it evenly over the second layer of cookies.
Finish the Top Layer: Ensure the top layer of custard is smooth and even. This will give your cake a beautiful finish once it is chilled and set.
Chill and Serve
Refrigerate: Cover the assembled cake with plastic wrap or aluminum foil and refrigerate it for at least 2-3 hours. This chilling period allows the layers to set and the flavors to meld together.
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Slice and Serve: Once the cake is well chilled, slice it into portions and serve. The layers should hold together nicely, offering a perfect balance of creamy custard and soft cookies.
Tips and Notes
Consistency of Custard: Whisk constantly while cooking the custard to prevent it from sticking to the pot and forming lumps. If lumps do form, you can strain the custard through a fine sieve.
Perfectly Soaked Cookies: Ensure the Savoyardi cookies are soaked but not too soggy. A quick dip in the milk is sufficient to soften them without making them fall apart.
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Chilling Time: For the best results, let the cake chill in the refrigerator for at least 2-3 hours or even overnight. This helps the flavors to meld and the texture to firm up.
Flavor Variations: Add a tablespoon of coffee or liqueur to the milk for dipping the cookies to introduce a new dimension of flavor. You can also sprinkle cocoa powder or grated chocolate over the top layer for a richer taste.
Conclusion
This no-bake Savoyardi cookie cake is a delightful and easy dessert that can be prepared in just a few minutes. The combination of creamy custard and soft, milk-soaked ladyfingers creates a heavenly texture and taste that is sure to impress. Perfect for any occasion, this cake is a testament to the idea that great desserts don’t have to be complicated or time-consuming.
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