This dreamy creamy dessert is the kind of treat that disappears quickly at any gathering. With layers of smooth vanilla cream, crunchy cookies, and a rich chocolate ganache, it has a balance of textures and flavors that is nothing short of irresistible. It’s also surprisingly simple to make and requires no special baking skills — making it perfect for parties, family dinners, or just a cozy night at home when you’re craving something sweet and indulgent.
The recipe combines a silky custard-style white cream, buttery cookies softened in milk, and a decadent layer of chocolate ganache. The best part? You can prepare it in advance, which makes it ideal for entertaining.
Let’s dive into the ingredients, the step-by-step preparation, and some tips to ensure your dessert turns out perfect every single time.
Ingredients for White Cream
- 2 egg yolks
- 1 can sweetened condensed milk (14 oz / 395 g)
- 2 cups milk (16 fl oz / 480 ml)
- 2 tablespoons cornstarch (0.7 oz / 20 g)
- 1 teaspoon vanilla extract (0.17 oz / 5 ml)
Ingredients for Chocolate Ganache
Ingredients for Assembly
- 1 package of ladyfinger or Maria cookies (about 6 oz / 170 g)
- Milk for soaking the cookies
- Chocolate sprinkles or chocolate shavings (optional, for garnish)
Preparing the White Cream
The white cream forms the base flavor and texture of this dessert. It’s smooth, velvety, and lightly sweet, pairing perfectly with the crisp cookies and rich chocolate topping.
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Combine ingredients before heating
In a medium saucepan, add the sweetened condensed milk, milk, egg yolks, and cornstarch. Before turning on the heat, whisk thoroughly to dissolve the cornstarch completely and ensure the mixture is lump-free. This step is key for achieving a silky cream. -
Cook over medium heat
Place the saucepan over medium heat and stir constantly with a whisk or wooden spoon. The mixture will gradually thicken — this usually takes about 8–10 minutes. Keep the heat moderate to avoid curdling the egg yolks. -
Add vanilla
Once the cream has thickened to a pudding-like consistency, remove it from the heat. Stir in the vanilla extract for flavor and allow the cream to cool completely before assembly. To prevent a skin from forming, press a piece of plastic wrap directly on the surface while it cools.
Making the Chocolate Ganache
The chocolate ganache gives the dessert its luxurious finish. Using semi-sweet chocolate balances the sweetness of the cream and cookies, creating a well-rounded flavor.
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Melt the chocolate
Place the chopped chocolate in a heatproof bowl. Melt it using a double boiler over simmering water, or in the microwave in 30-second bursts, stirring between each round to prevent burning. -
Incorporate the cream
Once melted, add the heavy cream (or table cream) and stir until fully combined and glossy. The ganache should be smooth and pourable, but not too runny.
Assembling the Dessert
Layering is where the magic happens — the cookies soften, the cream melds into them, and the ganache settles like a beautiful chocolate blanket on top.
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First cookie layer
Pour milk into a shallow dish. Briefly dip each cookie in the milk — just enough to soften them slightly, without making them soggy. Arrange them in a single layer at the bottom of a glass baking dish. -
Add white cream
Spread half of the cooled white cream evenly over the cookie layer, smoothing it out with a spatula. -
Second cookie layer
Add another layer of milk-dipped cookies on top of the cream. -
Final cream layer
Spread the remaining white cream over the cookies. -
Top with ganache
Pour the chocolate ganache over the cream, letting it spread evenly to the edges. -
Optional decoration
Sprinkle chocolate shavings, sprinkles, or a dusting of cocoa powder for a finishing touch.
Chilling and Serving
For the best texture and flavor, refrigerate the dessert for at least 3 hours before serving. This resting time allows the cookies to fully absorb moisture from the cream, resulting in a melt-in-your-mouth consistency. Serve cold in slices or scoops, depending on your dish size.
Tips for the Perfect Dreamy Creamy Dessert
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Avoid lumps in the cream
Dissolve the cornstarch completely before cooking. Stir constantly to keep the mixture smooth. -
Choose the right cookies
Ladyfingers will give a lighter texture, while Maria cookies add a buttery, slightly denser bite. -
Don’t over-soak
A quick dip in milk is enough. Over-soaking can make the cookies fall apart before layering. -
Make ahead for parties
This dessert is even better the next day as the flavors deepen overnight. -
Experiment with flavors
Add a splash of coffee to the milk for dipping the cookies, or use white chocolate for a different twist.
Frequently Asked Questions
Can I make this dessert without eggs?
Yes, you can skip the egg yolks and increase the cornstarch slightly (to about 3 tablespoons) to thicken the cream. The texture will be slightly different but still delicious.
What type of milk works best?
Whole milk gives the richest flavor, but you can use 2% or plant-based milks like almond or oat for a lighter version.
Can I freeze this dessert?
It’s not recommended, as freezing can alter the texture of both the cream and cookies. It’s best stored in the refrigerator and enjoyed within 3–4 days.
What size dish should I use?
A medium rectangular glass dish (around 8×10 inches) works perfectly, but you can also use a trifle bowl for a more decorative presentation.
Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate will make the ganache less sweet and more intense, which pairs beautifully with the creamy layers.