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  • 16 ladyfinger biscuits
  • 1 500g jar of canned pineapple
  • 1/2 liter of fresh cream
  • 1/2 liter of custard
  • Good quality pineapple juice
  • 1 cup of grated coconut

Lay the biscuits previously soaked in the pineapple juice, one at a time, so as to form a uniform layer.
Cover the layer of biscuits soaked with half the custard.
Above the cream, add half the pineapple cut into small pieces and cover with half the fresh whipped cream until stiff.
Sprinkle with half the amount of grated coconut.
Repeat the whole operation, always ending with whipped cream and grated coconut.
The dessert should be left in the refrigerator for at least 4 hours before being served.


  • 1/2 liter of milk
  • 4 yolks
  • 150g of sugar
  • 50g of corn starch
  • grated lemon zest

Sift the starch by pouring it into the milk, stirring vigorously with a whisk and heat it slightly.
In the meantime, work the egg yolks with the sugar and the grated lemon zest. Pour the lukewarm milk a little at a time onto the yolk and sugar mixture, stirring constantly, always with a whisk.
Simmer without stopping to avoid lumps leading to a boil. Starting from the boil the cream will have to cook for another 10 minutes and it will thicken. It is essential not to stop mixing, always using the whisk, so that no lumps form.
Let it cool by covering it with a film to prevent the crust from forming on the surface.
The cream thus made can be consumed within 2 days.


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