Ladyfingers Pie

Start by cutting the ladyfinger biscuits in half. 

Dip each biscuit in cold milk and transfer all of them to a removable-bottom cake pan lined with nonstick baking paper. 

Arrange the biscuits one next to the other, covering all the cake pan, just like shown in the video. 

In a saucepan, add the egg yolks, the sugar and the lime juice, mix very well. 

Add the corn starch and keep mixing well until incorporated. 

Add the milk, turn the heat to medium-low and keep stirring until the cream has slightly thickened.

Turn off the heat and add the white chocolate, stir until melted and incorporated. 

Now, transfer all this cream to the baking pan filled with the biscuits and spread it evenly. 

Take it to the fridge and let it chill for at least 4 hours.

Garnish to taste, unmold and serve.