Ladyfinger Chocolate Dessert

Start by cutting the ladyfinger biscuits in half. 

Then, spread hazelnut cream on one half of each biscuit and cover it with the other half.

Repeat this process with all the biscuits.

Now, transfer the biscuits to a removable-bottom baking pan lined with non-stick paper, covering the entire bottom. 

In a large saucepan, add the egg yolks, the sugar, the juice of one lemon, the cornstarch and the milk. 

Turn on the heat to medium-low and mix everything very well until it slightly thickens. 

Add the white chocolate and mix everything very well until the chocolate completely melts.

Then, add this cream to the baking pan with the biscuits and spread it out evenly.

Take the dessert to the fridge and let it chill for at least 3 hours.

After this time has passed, finish the dessert by topping it with grated coconut to taste and slices of lemon.

Serve.