You can make this in various shapes and flavors. I’ve seen this in loaf shape, cupcakes, or you can line a bowl with flattened bread and fill it with the cream. Turn it out so you have a dome shaped cake. Use your imagination.
1 oz gelatine
½ cup cold water
2 cups milk
4 eggs
1 cup sugar (divided)
Package of lady fingers
1 ½ cup cream
1 T vanilla
1 can mandarin oranges, drained
Zest and juice of 1 orange.
Mix gelatine with water.
Heat milk with ½ cup sugar.
Beat eggs with other ½ cup sugar then add gradually to milk mixture, whisking constantly.
Cook and stir over medium heat until thickened.
Add orange zest.
Strain into a large bowl and add gelatine, stirring until gelatine is melted.
Let cool to room temp.
Whip heavy cream with vanilla to medium thickness.
Fold whipped cream and mandarin slices into cooled custard.
Drizzle cut side of lady fingers with orange juice then line in a loaf pan. (or cupcake tin, or bowl, or springform pan, or whatever you want.)
Fill with custard then top with lady fingers.
Chill overnight.
