Creamy paintings: cold and tasty, ready without cooking!

100 g (0.4 cup) ladyfingers.
Milk

METHOD

Pour the milk into two saucepans, then add the starch and sugar.
In one pan prepare the white cream by adding white chocolate and butter, while in the other pan prepare the black cream by adding the dark chocolate.
Cook the creams until they thicken, then let them cool and alternately pour one over the other.
Arrange the ladyfingers on the surface and leave the cake to rest in the fridge for 2 hours.
Turn the cake over, sprinkle it with cocoa and enjoy.

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