For the cream:

  • 2 cups milk
  • Zest of 1 lemon
  • 4 yolks
  • 4 tablespoons cornflour
  • 3/4 cup of sugar
  • 1 stick butter

For the cake:

  • 60 ladies’ fingers
  • 1 28 oz (800 g) can Fruit Cocktail, well-drained

Decorate with:

  • Icing sugar
  • Cherries in syrup

Pair with:

  • La Costeña Quince Paste – 24.7 oz Can

How to

Boil the milk with the lemon zest. Beat the yolks and sugar with a beater until thick; add the cornflour and beat a little more. Remove from the heat, allow to cool a little and add the previous mixture, beating vigorously with a wire beater to prevent the yolks from cooking. Put the saucepan back on the stove, allow to thicken, remove from the heat, add the butter and allow to cool.

Line a ring mold with a layer of ladies’ fingers, then break some more ladies’ fingers into small pieces and place a layer of them at the bottom of the mold, followed by a layer of cream and then a layer of Fruit Cocktail, until all the ladies’ fingers have been used up. Refrigerate for at least 4 hours. Finally, sprinkle with the icing sugar and decorate with the cherries.

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