Mix the egg yolks with the pudding and 200 ml of milk. Put the remaining milk to boil and when it boils, stir in the prepared mixture. Cook, stirring, until it begins to thicken, then remove from heat and cool.
Mix the butter and sugar with an electric mixer and mix into the cold cream. Whip the sweet cream into the whipped cream and mix into the cream.
Put half the cream on the biscuit, then arrange the biscuits dipped in the milk and maraschino mixture. Cover with the rest of the cream. Sprinkle the cake with coconut flour.
Serve well chilled with a drink or as a dessert after the main course. You can put the rim of the cake mold around the biscuit and apply the cream. Remove the mold when the cream hardens and then sprinkle with coconut flour.
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