Ladyfinger Dessert

Start by cutting the ladyfinger biscuits in half.

In a small bowl, add the milk and dip the halved biscuits in it. 

Now, in a baking pan lined with parchment paper, add the biscuits we dipped in milk and set aside. 

In a medium saucepan, add the egg yolk, the refined sugar, the juice of 1 orange and mix until combined.

Add the cornstarch and the milk. 

Turn on the heat to medium to low power and keep stirring until slightly thickened. 

Next, add the semisweet chocolate cut into smaller pieces and stir until melted. 

Pour this cream all over the biscuits we arranged in the baking pan. 

Take it to the fridge and let it chill for at least 6 hours. 

Unmold the dessert and finish by sprinkling grated coconut to taste on top of it. 

Serve.