Ingredients:

• 200g sugar
• 3 cups of milk cream
• 1 stick of unsalted butter
• 1 chocolate bar
• 1 package cornstarch cookies
• 3 tablespoons vanilla essence
• 3 yolks

Preparation:

1. Line a removable mold with plastic and place a layer of cookies previously moistened with vanilla essence (you can also use milk). Booking.
2. In a mixer, place the butter and sugar. Mix for 10 minutes.
3. Add the egg yolks gradually to the mixture and continue beating until the cream is homogeneous.
4. Add the milk cream and mix with a spoon.
5. Pour half of the cream over the layer of cookies in the mold and place another layer of cookies on top, again moistened with vanilla essence.
6. Place in the freezer and let rest for at least 6 hours.
7. Melt the chocolate bar in a bain-marie and mix it with the heavy cream.
8. Pour the chocolate mixture over the cake and decorate with chocolate zest.