How to make
Mix all of the syrup products and place them on the hob, until the mixture boils.
Meanwhile, arrange the cookies in two rows on the bottom of the cake tin. Pour them with the prepared syrup.
Prepare the cream by warming the milk and during this time beat the yolks with the sugar, until a white mixture is obtained.
Without stopping to beat with a mixer, pour the milk in a thin stream where the yolks are. Place it back onto over very low heat (! ) and stir, until it slightly thickens.
Crush the white chocolate and add it to the cream. Once melted, pull it away from the heat and add the gelatin (dissolved in a little cold water, or as directed on the packet). Stir well and leave the mixture to cool slightly.
Whip the cream well and add it little by little to the cooled (but by no means cold) cream. Stir gently with swirling motions, until the cream is completely integrated.
Pour the mixture over the syruped cookies. Once it cools, it should be refrigerated for at least 4 hours (this is the hardest part)
Decorate by scraping the dark chocolate with a knife on the finished biscuit cake and spray whipped cream or dulce de leche on the edges.
The Bellissima Cake is ready.
