Milk and White Chocolate Shell

Start by dipping the plastic bag filled with ice into the melted milk chocolate.

Then using a pastry brush, spread this chocolate around the outside of the bag and set it aside. 

In a mixer, add the ladyfinger biscuits and grind them into fine crumbs.

Transfer everything to a medium bowl, add the melted unsalted butter and mix to incorporate. 

In a large saucepan, add the vanilla-flavored pudding powder, the sugar, the milk and stir until everything is dissolved.

Turn the heat on to medium-low and continue stirring until it becomes a smooth and even cream.

Then divide this cream into 2 equal portions.

To one of them, add the white chocolate and mix until the chocolate is completely melted.

To the other half, add the milk chocolate and mix until the chocolate is completely melted.

To assemble the recipe, take the chocolate shell we prepared earlier. 

Place the crushed biscuits mixed with butter and spread evenly across the bottom. 

Then add the creams we prepared, alternating between them and decorate it using a wooden skewer.

Place the dessert in the refrigerator and let it chill for at least 3 hours.

Serve.