Ingredients

The following ingredients have 4 Servings
  • 1 packet ladyfingers ((200 g))
  • 100 g granulated sugar
  • 1 tbsp flour
  • 1 cup full-fat milk
  • 1 tsp orange extract
  • 600 g whipped cream
  • 1/2 cup canned chopped fruit, plus more to decorate
  • 4 sheets gelatine
  • 3 egg yolks

Instruction

  • In a bowl, add the gelatine sheets to cold water and leave to soften for about 5 minutes.
  • In a large bowl, add the egg yolks, sugar, flour and orange extract and mix well to get a smooth paste.
  • Pour over the milk, and whisk well to combine.
  • Add everything to a pan, and set it over a low to medium heat, whisking continuously until it starts to thicken.
  • Remove from the heat, and leave it to cool for 10 minutes, then add the gelatine and whisk well to dissolve the gelatine. Leave to cool for another 10-15 minutes.
  • In a different bowl, beat the whipped cream until it holds stiff peaks, then gently fold it into the custard cream.
  • Arrange the ladyfingers around a detachable baking tin set over a large plate and also cover the bottom of the plate. Use one third of the cream, then add one layer of fruit, then another layer of cream, until it finishes. 
  • Decorate the cake with any fruit of your choice.
  • Leave to cool in the fridge for at least 6 hours, ideally overnight.