No-bake chocolate ladyfinger cake

Tip: tap a step to mark it as done.

1. Mix the cornstarch with 5 tbsp of the milk. Bring the remaining milk to a boil in a saucepan, pour in the cornstarch mixture, and cook for about 1 minute. Stir the finely chopped milk and white chocolate into the hot pudding. Once the chocolate has melted, remove the thick pudding from the heat and let cool.

2. Beat the powdered sugar and butter until creamy. Gradually beat in the cooled chocolate pudding, one tablespoon at a time.

3. Have a round cake pan ready. Dissolve the vanilla sugar in 200 ml of milk. Dip the ladyfingers in the milk and arrange them to cover the bottom of the pan.

4. Spread one-third of the cream over the ladyfingers. Add another layer of ladyfingers dipped in vanilla milk, then spread the remaining cream over them. Smooth the top and decorate with grated white and dark chocolate. Refrigerate the cake until set, then serve.

Tip: Dip the ladyfingers in the vanilla milk only briefly; the cream will soften them further, and the cake will hold together when sliced. Make sure the pudding and butter are at the same temperature before combining them to prevent the cream from curdling.

This recipe was translated from the Slovak original: Nepečená čokoládová torta z dlhých piškót