Instructions:
Prepare the Base:
In a saucepan, mix together 700g of milk, 140g of sugar, 80g of corn starch, 6 egg yolks, and 2 sachets of vanillin.
Bring the mixture to a gentle boil while stirring constantly.
Add 130g of butter to the mixture and continue stirring until thickened.
Strain the mixture and let it cool.
Infuse with Chocolate:
Melt 200g of chocolate into the prepared cream mixture, stirring until smooth.
Layer with Biscuits:
Dip dry biscuits into milk and arrange them in a mold to form the first layer.
Add Chocolate Cream:
Spread a layer of the chocolate-infused cream over the biscuits and refrigerate for 15 minutes.
Incorporate Pastry Cream:
Add a layer of pastry cream, followed by another layer of biscuits and chocolate, allowing each layer to chill for 15 minutes.
Final Touches:
Spread the remaining cream on top and refrigerate the semifreddo for at least 2 hours to set completely.
Serve:
Before serving, garnish with grated chocolate for an elegant finishing touch.
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