How to make a no-bake coconut square

• In a saucepan, heat 200 ml of heavy cream, add the broken chocolate and stir until it melts - set aside to cool and thicken slightly.
  200 ml heavy cream, 200 g milk
• Line a baking dish approximately 25/35 cm in size with baking paper.
• Arrange a single layer of biscuits on the bottom.
  280 g biscuits
• Pour the melted chocolate over the biscuits and gently spread it over the cookies.
• Arrange a second layer of biscuits and press them down lightly.
• Pour off about half a glass from 700 ml of milk, and boil the rest with sugar.
  700 ml milk, 50 g sugar
• Dissolve both puddings in the reserved milk, add to the boiling milk and stir until the pudding thickens.
  2 cream puddings
• Cover the surface of the pudding with cling film, so that it touches the pudding - cool to room temperature.
• In a mixer bowl, cream the soft butter at high speed - mix for 10 minutes, then start adding the pudding spoon by spoon.
  200 g butter
• Finally, pour in the coconut liqueur and mix briefly.
  100 ml coconut liqueur
• Spread the pudding cream over the biscuits.
• Dip the ladyfingers in coffee and arrange them on top of the pudding cream.
  200 g ladyfingers, 250 ml coffee
• Whip the cold heavy cream with powdered sugar, add mascarpone cheese and mix until the mixture is thick.
  500 ml heavy cream, 1 tablespoon powdered sugar
• If you wish, add more sugar to the whipped cream.
  125 g mascarpone cheese
• Spread the cream over the ladyfingers.
• Finally, sprinkle the top of the cake with desiccated coconut.
  desiccated coconut
• Chill in the refrigerator - preferably overnight - so that the biscuits soften.