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."
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