Ingredients
1 packet lady fingers
1 sachet vanilla pudding
1 carton of cream (for whipping - 200ml/6oz.)
Desiccated coconut (1-2/4 cup) - to taste
White chocolate (150gr/5.2oz.)
Preparation
Melt the white chocolate in a pan, spread at the bottom of your dish (you may place foil at the bottom for easier removal) spread the chocolate on the dish/foil and as it’s hardening, cut up sections on the chocolate and when it’s hard, take these sections out. This way you have premade sizes for the cake. I find that if I place the chocolate on top of the cake when it’s done (on the cream) the heat of the chocolate melts the cream and also makes it harder to cut once stiff which ruins the presentation of it.
Place ladyfingers to fill bottom of chosen pan. (side by side, no layering)
Prepare pudding. Place on top once finished. spread evenly.
Whip cream, add sugar and coconut as desired. Don’t forget, once you add the coconut, it becomes less sweet so double check the taste and add more sugar accordingly.
Once pudding has stiffened, place cream on top as desired (all or some)
Place the chocolate pieces on top of the cream and serve!
