The sheet is prepared as biscuits digest food processor or finely grated, mixed with melted butter and distributed in 4 refractory shapes. Pressed well tbsp Itza. The oven is heated to 160 C. In a bowl beat egg yolks, sugar, vanilla, milk and cream, vanilla cream. Pour the mixture over the biscuit crust. Trays are put to bake in a water bath for 30-40 minutes until the cream has set. Cool. The butter for ganasha cut into cubes. Chocolate is broken into pieces. The cream is put to a boil and pour over the chocolate. Stir with a fork, until melted. Add the butter and stir again until completely over. Ganashat pour over vanilla cream and put in the fridge for 1-2 hours. Cookies ribbon broken in pieces is ranked on a silicone mat or on baking paper. Sugar is placed in a pan to melt. With finished caramel biscuit pieces are joined by a ribbon. Caramel to cool well. The finished cream is served garnished with broken caramel ribbon or spines of caramel.