This recipe requires:
6 tablespoons flour,
6 tablespoons sugar,
100ml sweet sour cream,
200g strawberries from compote,
200g pears from compote,
200ml of water or juice from the compote for dipping biscuits,
50g finely grated chocolate for decoration..
Put 400ml of milk on a low heat to boil. While the milk is heating, pour 6 tablespoons of sugar, 6 tablespoons of flour and 2 eggs into the remaining amount of milk. Combine these ingredients well and pour into the boiled milk, stirring constantly, without removing from the stove, until a creamy, uniform mass is obtained.
When the mass is well combined and gained in density, remove from the stove to cool. Add margarine to the cooled cream, and mix everything together well. Whip the sweet sour cream well and add it to the previously whipped cream, stirring constantly. When the mass has become smooth and even, it is ready for filling the dessert..
At the bottom of the deeper bowl, arrange the biscuits, which we have previously soaked in water or juice from the compote. The biscuits should not be soaked too much so that they do not melt. Put cream and then diced pears over the crust, which we made from biscuits, then arrange the biscuits and then the cream again, and then the strawberries.
Put the remaining cream on top and sprinkle with grated chocolate. Leave to cool well in the refrigerator for 2-3 hours. When the dessert has cooled it is ready to serve and serve.