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200 ml fresh orange juice
2 tbsp sugar
1 tbsp cornstarch
300 g ladyfingers (cut in half)
Approx. 200 ml milk (for dipping ladyfingers)
350 ml sweetened whipping cream (cold)
300 ml fresh orange juice
2 tbsp sugar
2 tbsp cornstarch
Grated coconut (for topping)
Sure! Here’s your recipe rewritten in paragraph form, with each paragraph around 25 words:
Mix 200 ml of orange juice with 2 tablespoons of sugar and 1 tablespoon of cornstarch in a saucepan. Cook until thickened, then let cool.
Cut 300 grams of ladyfingers in half. Lightly dip each one in approximately 200 ml of milk, then arrange them in a 25 cm mould evenly.
Whip 350 ml of sweetened whipping cream until stiff peaks form. The cream should be cold before whipping to get the best texture and volume.
Spread the cooled orange mixture over the soaked ladyfingers. Then add a thick layer of whipped cream, smoothing it out. Refrigerate for at least 4 hours.
In another saucepan, mix 300 ml orange juice, 2 tablespoons sugar, and 2 tablespoons cornstarch. Bring it to a boil, stirring constantly, until it thickens.
Once cooled slightly, pour the new orange mixture over the whipped cream layer. Spread it gently and evenly across the surface of the chilled dessert.
Sprinkle grated coconut over the top for a sweet, textured finish. Place the dessert back in the fridge and keep chilled until ready to serve.