ADVERTISEMENT
In a saucepan, mix the cornstarch with 200 ml of the milk until smooth. Gradually add the rest of the milk and the condensed milk.
Heat gently, stirring constantly, until the mixture thickens into a smooth cream. Remove from heat and let it cool slightly.
Prepare the Biscuit Base:
Lightly dip the Savoiardi biscuits into the pineapple syrup and milk mixture. Arrange a single layer of dipped biscuits at the bottom of your serving dish.
Layering:
Spread a generous layer of the pineapple cream over the biscuits.
Scatter pineapple chunks over the cream.
Repeat layers if your dish is deep enough, finishing with a cream layer on top.
Decorate:
Garnish with the reserved pineapple pieces and drizzle with warm caramel sauce.
Chill:
Refrigerate for at least 4 hours, or overnight, for best flavor and texture.
Serving and Storage Tips:
ADVERTISEMENT
