This is a no bake dessert and as such, quite easy to make. It can be kept in an airtight container for 5 days at room temperature or for 2 weeks in a refrigerator.The hardest part could be finding the actual base for this desert. I find that Middle Eastern shops quite often have them.
Whisk eggs with sugar with a hand whisker in a metal bowl. Place the bowl over a pot of boiling water and cook for 5-8 minutes or until egg mixture becomes thicker.
Reduce the heat, add chocolate and butter and stir with spatula until both dissolved. Add walnut meal at the end. You can use the chocolate filling straight away. In that case the sheets will become soft, maybe even soggy but the desert can be used straight away.
The second option and the one I go for is to leave the chocolate filing to cool almost completely and then use it. In that case you will need to leave it so the waffle sheets can absorb the moisture from the chocolate filling for ideally 24 hours. It’s the harder way but the result is much more rewarding.
Place one sheet of pischinger waffles on the working bench and layer with chocolate filling. Repeat the process until you have used all of the filling. Do not put the chocolate filling on the top of the last sheet. That can be decorated with melted chocolate – as I like to do or leave it clean – which is the usual way to do it.
Wrap desert into clear wrap and place something heavy (like wooden chopping board) on the top, covering the whole sheets, to help compress the waffles. Leave overnight or 24h to rest.
Slice with a sharp knife into desired shape. Diamond is the most common shape but can be done as squares or rectangles. Enjoy!