Ingredients

6 EGG YOLKS

130g (4.3oz) SUGAR

90g (3/4cup) CORNSTARCH

820ml (27.7oz) MILK

VANILLA BEAN 1/2 DRY

320g (11.3oz) BISCUITS

COFFEE MILK TO TASTE

COCOA POWDER TO TASTE

How To Make a Icebox Coffee Cake

In a large bowl, whisk together the egg yolks and sugar until light and fluffy. Sift in the cornstarch and whisk until smooth.

In a saucepan, heat the milk and vanilla bean until simmering. Remove the vanilla bean.

Slowly pour the egg mixture into the hot milk mixture, whisking continuously.

Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Add the coffee to the milk.Line a loaf cake mold with plastic wrap. Dip the ladyfingers in cooled

coffee until well-soaked.

Arrange a layer of soaked ladyfingers in the prepared mold.

Top with a layer of cooled custard and a dusting of sifted cocoa powder.

Repeat the layers until the mold is filled. Cover with plastic wrap and refrigerate for at least 2 hours, or

overnight for optimal flavor.

Slice and serve.