For the filling, 1/4 cup of grated pineapple (45 g)
3 tablespoons of cornstarch
2 egg yolks
1 1/2 cups of milk (360 ml)
1 tablespoon of vanilla extract
2 cups of pineapple chunks (360 g)
1 box of ladyfingers with fine crumbs (180 g)
For the filling, 1/4 cup of grated pineapple (45 g)
3 tablespoons of cornstarch
2 egg yolks
1 1/2 cups of milk (360 ml)
1 tablespoon of vanilla extract
2 cups of pineapple chunks (360 g)
1 box of ladyfingers with fine crumbs (180 g)
Dust a 5 cm x 9 cm x 20 cm English-style mold with plastic wrap and reserve
Prepare the filling
In a blender, cream together the grated pineapple, cornstarch, and egg yolks until smooth and creamy (approximately 2 minutes)
Pour into a medium saucepan and set aside
In a small saucepan, heat the milk over high heat until boiling (approximately 3 minutes)
Pour over the reserved filling mixture, add vanilla extract, and stir well
Cook over medium heat, stirring constantly, until slightly thickened (approximately 2 minutes)
Let cool
Distribute half of the pineapple chunks at the bottom of the reserved mold
Arrange the ladyfingers side by side on top of the pineapple layer and cover with half of the cooled filling
Continue alternating layers, finishing with a layer of ladyfingers
Cover with plastic wrap and refrigerate until firm (approximately 4 hours)
Demold onto a plate, remove the plastic wrap, and serve immediately.
