How to cook
First the cream is made and for this purpose 4 cups of milk is heated until it's starts boiling.
From 1 cup of milk, pudding, flour, eggs and sugar make a smooth and homogeneous mixture, which is then added in a thin stream to the boiling milk.
Stir vigorously with wire whisk until a thick cream is obtained. The vanilla is also added.
In a cake tin with a detachable bottom, arrange the ladyfingers, cut to the heights of the cake tin and dipped for a moment in sweetened milk.
At the bottom in the middle put a little bit of cream and spread it in a thin layer.
Arrange the ladyfingers on top and trim them where needed.
Spread them with cream again and arrange the small pieces of cut ladyfingers and so on until you run out of cream.
Once the biscotti cake is arranged, place it in the refrigerator for a few hours and then decorate it as desired.
I sprinkled it with grated ladyfingers, ground almonds and garnished it with a sliced banana.