Ingredients:

• 120 g sugar

• 437 ml lactose-free whipping cream (or regular whipping cream)

• 1/2 cup condensed milk

• 1 1/2 cups milk (any type: dairy or plant-based)

• 200 g gluten-free ladyfingers cookies

• Optional: fresh fruit, chocolate shavings, or crushed nuts for garnish

Preparation:

1. Chill the Equipment:
   Chill the mixing bowl and beaters in the refrigerator for about 15 minutes to help whip the cream faster.

2. Make the Chantilly Cream:
   In the chilled bowl, combine the whipping cream and sugar. Beat on medium-high speed for about 5–7 minutes, or until stiff peaks form. Set aside in the refrigerator.

3. Prepare the Milk Mixture:
   In a separate bowl, mix the milk and condensed milk until fully combined. This will be used to soak the cookies.

4. Layer the Dessert:

   • Quickly dip the gluten-free ladyfingers into the milk mixture, ensuring they are moistened but not soggy.

   • Arrange a layer of cookies in the serving dish, covering the base completely.

   • Spread a generous layer of the whipped Chantilly cream over the cookies, smoothing it evenly.

5. Repeat the Layers:
   Add another layer of soaked cookies and top it with the remaining Chantilly cream. Smooth the surface for a clean finish.

6. Chill:
   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture and flavor.

7. Add the Garnish:
   Before serving, garnish the dessert with your choice of toppings—fresh fruit (like strawberries or raspberries), chocolate shavings, or crushed nuts work beautifully.

8. Serve and Enjoy:
   Slice into portions and serve chilled. Watch it disappear in minutes!

Tips for Success:

• Soak Quickly: Don’t let the cookies soak for too long, or they may become mushy.

• Make Ahead: This dessert is even better when prepared the day before serving, as the flavors meld together overnight.

• Customize: Swap out the milk mixture for a coffee or chocolate-based soak for a different flavor profile.