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Vicenzi puff pastry- 1 pckt
Vicenzi lady finger – 6
Milk – 2 cups
Caramel custard – 1
Almond slices – 1⁄2 cup
Hot Caramel sauce- 1 cup
Whipped cream – 1 cup
Melted white chocolate – 1⁄4 cup
Pistachio powder – 1⁄4 cup
Rose buds 10 – 15


Align vicenzi lady finger on a dessert tray. Prepare caramel custard in 2 cups of boiling milk. Pour it over the Vicenzi lady finger.
Align vicenzi puff pastry over it. Pour hot caramel sauce. Sprinkle in the almond slices. Mix whipped cream with white chocolate. Pour it over above layer.
Refrigerate for 2hrs. Garnish with pistachio powder and Rose buds