Ladyfinger Biscuit Dessert with Chocolate

Start by wrapping half of a removable-bottom baking pan with plastic wrap.

Add the ladyfinger biscuits to half of the pan with plastic wrap and set aside. 

In a large saucepan, add the egg yolks, the refined sugar, the juice of one lemon and stir until the yolks are fully dissolved.

Add the cornstarch and the milk. 

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

Next, turn off the heat, add the white chocolate and stir until the chocolate is completely melted.

Pour this cream into the baking pan with the biscuits and spread it evenly.

Place the dessert in the refrigerator and let it chill for at least 2 hours.

After this time has passed, in a large saucepan, add the egg yolks, the refined sugar and stir until the sugar is dissolved.

Add the cornstarch and the milk. 

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

Next, turn off the heat, add the milk chocolate and stir until the chocolate is completely melted.

Into the pan with the white cream, place the ladyfinger biscuits, the milk chocolate cream and spread it evenly. 

Place the dessert in the refrigerator and let it chill for another 2 hours.

To finish, sprinkle shredded coconut to taste and chocolate sprinkles to taste.

Serve.