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This sweet, creamy Italian terrine is simple and yummy — what more can you ask for in a dessert?



  • 2 eggs
  • 3 tablespoons sugar
  • 200 grams cream
  • 150 grams ladyfinger cookies
  • 790 grams (2 cans) sweetened condensed milk
  • 300 milliliters milk

Let's get Cooking...

  1. Beat the whites of the two eggs with the sugar to stiff peaks.
  2. Gently add the cream.
  3. Place in a dish, cover with the ladyfingers and put it in the freezer.
  4. In a small pan, add the sweetened condensed milk, the milk, and the two yolks.
  5. Cook it in low heat until you get a thick cream. Leave it to cool.
  6. Cover the ladyfingers with the cream and leave it all on the freezer for at least 8 hours. Remove from the dish and serve.
  7. When it's thick, add the vanilla essence.
  8. Beat the whites to stiff peaks.
  9. Combine the baking soda and finally the whites, gently.
  10. Place in a round pan, covered with waxed paper and with the sides greased and floured.
  11. Bake in a preheated oven (350 °F) for 40 minutes.
  12. In a pain, combine the sweetened condensed milk and the butter.
  13. Cook in medium heat stirring constantly. When the butter melts, add the coconut flakes and stir until it starts to lift off the pan.
  14. Combine the coconut milk and stir a little more. Let it cool.
  15. When the cake is cool, cut it in half with a knife or a nylon thread.
  16. Cover the cake with the coconut mixture and cover with the other part of the cake.
  17. Cover the cake with the chocolate ganache and the coconut shavings.