Can you believe this is the tres leches?! Instead of the biscuit layer Hector chose Savoiyardi biscuits arranging them in a very beautiful and conducive to serving manner. And has Hector manages to turn almost every cake and pastry into an exquisite rose, observe how he piped the whipped cream topping! Hector wisely advises: "Be sure to allow the savoiardis to soak 24 hours, adding more milk sauce 2 or 3 times, and the final milk addition should leave a 1 inch swimming pool of milk sauce on the bottom of the savoiardis". If the savoiardis lack moistenes, it will be chewy and not tender."
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.