Sri-Lankan Goya Marie Biscuit Pudding Recipe

Name: Sri-Lankan Goya Marie Biscuit Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cream; 2 cups heavy whipping cream; 1 1/2 cups Semi sweet cooking chocolate; 1/2 cup 60% Dark cooking Chocolate; 2 tablespoons Butter; 2 teaspoons Good vanilla extract; 2-3 teaspoons Rum (optional); 1 tablespoon Brewed Coffee; 1 teaspoon Rose water ( optional); 3 Egg yolks; Rest of the ingredients for the pudding; 2 packets Goya Marie (48-50 Biscuits); 2 cups Milk 2% or Skim (to soak the biscuit); 1/4 cup Roasted and chopped unsalted cashews ( garnish); 1/4 cup shaved dark chocolate curls ( garnish)

Servings: persons

For the Cream
2 cups heavy whipping cream
1 1/2 cups Semi sweet cooking chocolate
1/2 cup 60% Dark cooking Chocolate
2 tablespoons Butter
2 teaspoons Good vanilla extract
2-3 teaspoons Rum (optional)
1 tablespoon Brewed Coffee
1 teaspoon Rose water ( optional)
3 Egg yolks
Rest of the ingredients for the pudding
2 packets Goya Marie (48-50 Biscuits)
2 cups Milk 2% or Skim (to soak the biscuit)
1/4 cup Roasted and chopped unsalted cashews ( garnish)
1/4 cup shaved dark chocolate curls ( garnish)

1
In a double boiler melt the Semi Sweet and the 60% dark chocolate.
2
When the chocolate is fully dissolved remove the bowl from the heat add the brewed coffee and in goes the 2 tablesoon of butter. while stirring continuously add the egg yolks in. if the mixture becomes too clumpy add a little warm water or warm milk to thin it out. mix it well in to smooth dense cream . set aside to cool.
3
in a separate bowl combine the heavy whipping cream, vanilla, rum and rose water. whip it until soft peaks are formed.
4
fold the cooled chocolate in to the whipped cream. when mixed well you should get a lovely deep brown mousse. Cover and put it in the fridge for about 30 min
5
warm 2 cups of milk soak a few biscuits at a time in the milk and layer them in a glass flat bottom dish.( i do 2 layers of biscuits you cloud do 1 ). spoon some of the chocolate mousse spread it evenly in to a thin layer over the soaked biscuits. continue with a soaked biscuit layer on top and repeat until you fill up the glass tray.
6
the very top layer should be the chocolate mousse. Sprinkle the cashes and the shaved chocolate curls on top refrigerate over night. and ENJOY with a cup of tea or as a dessert.

1387

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Cream, 2 cups heavy whipping cream, 1 1/2 cups Semi sweet cooking chocolate, 1/2 cup 60% Dark cooking Chocolate, and more.

Yes, Sri-Lankan Goya Marie Biscuit Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sri-Lankan Goya Marie Biscuit Pudding

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