Vicencia

1 pack Millefoglie di Matilde puff pastry Classiche 125g
6 VICENZOVO Ladyfingers
2 cups milk
Caramel custard
1/2 cup almond slices
1 cup hot caramel sauce
1 cup whipped cream
1/4 melted white chocolate
1/4  Pistachio powder
10-15 Rose buds

Align VICENZOVO Ladyfingers on a dessert tray. Prepare caramel custard in 2 cups of boiling milk. Pour it over the VICENZOVO Ladyfingers.
Align Millefoglie pastry sticks over it. Pour hot caramel sauce. Sprinkle in the almond slices. Mix whipped cream with white chocolate. Pour it over above layer.
Refrigerate for 2 hours. Garnish with pistachio powder and rose buds.