When I was living in Brazil I used to make this dessert at lot but varying the ingredients to add different flavors. Today I decided to make it because I had a lot of ladyfingers in the pantry about to expire. I looked around for a recipe to use them, but I was limited by what I had at home so I had to improvise.

It shouldn’t take you more than one hour to prepare it,  except if you have two adorable distractions that refuse to nap and constantly demand for your attention- then it can take you almost a whole afternoon 🙂



Base cream:

1 can of sweetened condensed milk

1 cup of milk (I used 2%milk)

3 egg yolks

1 tablespoon of corn starch


Chocolate cream:

1 cup of milk (I used 2%milk)

1 tablespoon of cornstarch

4 tablespoons of unsweetened chocolate (cocoa) powder

4 tablespoons of sugar

1 cup of cream (I used half and half)


Frosting: (this frosting is made with raw eggs)

3 egg whites

3-4 tablespoons of sugar


1 package of ladyfingers

Orange juice and white wine (half juice, half wine)



Base cream: In a sauce pan add the condensed milk, milk, corn starch, and egg yolks (beaten). Continuously mix under low-medium heat until it turns into a thick homogeneous cream. You can mix the corn starch in the milk before adding heat to avoid clumps. Pour the hot cream into a glass dish of your preference.

Immerse the ladyfingers in the wine/orange juice mix just enough to absorb the liquid without breaking or dissolving them. Arrange the ladyfingers on top of the cream in the glass dish.

Chocolate cream: In a sauce pan add all ingredients (chocolate, milk, cream, sugar, and corn starch). Mix in low heat making sure the chocolate powder is completely dissolving (I had to whisk it to get an uniform cream). Turn off the heat as soon as it turns into a thick cream. Pour the hot chocolate cream on the ladyfingers covering the whole area of the dish.

Frosting: In a large bowl, beat the egg whites until frothy. Add sugar gradually and mix in low speed to incorporate. Turn the speed up to high and beat until mixture forms stiff, glossy peaks. (I used regular granular sugar but most recipes call for confectioners sugar). The frosting should be added when the chocolate cream is cooled at least to room temperature.

You can sprinkle coconut flakes and cocoa powder on top of the frosting for a special touch!

Place the dish in the fridge for at least 2h and serve it cold.

Enjoy! 🙂


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