Lemon Dessert with Ladyfinger Biscuits

Start by trimming the ends off the ladyfinger biscuits and dip each one in milk to moisten. 

Then transfer the biscuits vertically to a rectangular baking pan. 

In a large saucepan, add the egg yolks, the sugar, the juice of one lemon and mix to combine. 

Add the cornstarch, the milk and mix again to combine. 

Then turn on the heat to medium-low and keep stirring everything very well until it becomes a smooth and even cream.

Add the white chocolate and stir until it melts completely.

Next, pour half of this cream into the baking pan with the biscuits.

Place it in the refrigerator and let it chill for 30 minutes.

After this time has passed, add the other half of the cream. 

Place it back in the refrigerator and let it chill for another 3 hours.

After this time has passed, remove the dessert from the baking pan and add shredded coconut to taste. 

Garnish with the slice of lemon.

Serve.