Ladyfinger Trifle

Into a saucepan, add the condensed milk and the cornstarch, mix well, then add the table cream, the sieved yolks, and the vanilla essence, mix well again.

Add the milk and the unsalted margarine or butter, bring to a medium-low heat, and mix until the cream thickens.

Transfer it to a bowl, cover with a plastic bag touching the cream, let it cool down. 

Once you’ve done that, put some of the cream in a glass dish, spreading it all over the bottom.

Dip the ladyfinger biscuits in the pineapple syrup. The syrup was made by cooking the pineapple with sugar. If you prefer, you can dip the biscuits in milk. 

Make a layer with the moist biscuits, then make another layer with the cream, make another layer of biscuits, then top it all with the rest of the cream.

Get the pineapple dices we’ve cooked and spread them all over it. 

Cover the glass dish with plastic wrap and take it to the fridge for about 3 hours.

Into a bowl in double boiler, add the egg whites and the sugar, leave at low heat, and stir it nonstop until the sugar dissolves.

Now, remove bowl from the double boiler and whip this mixture very well until whipped cream is formed. 

After that, add the lime and whip it again.

Then pour the whipped cream over the dessert.

Garnish with mixed nuts, to taste.

Help yourself.