Coconut and White Chocolate Dessert

Start by lining the bottom of a removable-bottom baking pan with the ladyfinger biscuits and set it aside. 

In a large saucepan, add the egg yolks, the sugar, the cornstarch, the milk and the vanilla essence. 

Turn on the heat to medium-low and keep stirring all the ingredients very well until the mixture thickens slightly.

Transfer this cream to a large bowl, add the cream cheese, the grated coconut and beat everything very well until combined.

Next, transfer this cream to the baking pan with the biscuits and spread it out until it's even. 

Take it to the fridge and let it chill for 30 minutes.

In the meantime, in a food processor, add the Raffaello candies, the condensed milk, the melted unsalted butter and beat everything very well until combined.

Add this cream to the pan with the dessert and spread it out until it forms an even layer.

Then cover everything with another 150 g of ladyfinger biscuits, take the dessert to the fridge and let it chill for at least 3 hours.

After this time has passed, unmold the dessert and decorate it with white chocolate to taste and Raffaello candies to taste. 

Serve.