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Ladyfingers

Mama Mangia

Mama Mangia

Super Moderator
What do you make with ladyfingers?

Now that the warmer weather is approaching, desserts will be made lighter, easier, and with less cook or bake time.

Post your favorite ladyfinger recipes!
 
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Ladyfinger Cheesecake

2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter or margarine, melted
1/4 cup sugar
1 package (3 ounces) ladyfingers (25 cookies)
1 package (8 ounces) cream cheese, softened
3 cups cold milk, divided
1 carton (12 ounces) frozen whipped topping, thawed
1 can (21 ounces) raspberry pie filling or flavor of your choice


In a bowl, combine contents of crust mix packages, butter and sugar. Press onto the bottom of an ungreased 10-inch springform pan. Arrange ladyfingers around edge of pan. In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Beat on medium speed for three minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least one hour. Top with pie filling. Remove sides of pan before serving. Makes 12 servings.
 
Ladyfinger Lemon Dessert

1 can (12 ounces) evaporated milk
1 package (3 ounces) ladyfingers, split
1 package (3 ounces) lemon gelatin
1 cup boiling orange juice
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 cup whipped topping


Pour milk into a small metal mixing bowl; place mixer beaters in the
bowl. Cover and refrigerate for at least 2 hours or overnight. Line
the sides of a 9-in. springform pan with ladyfingers; set aside. In a
large bowl, dissolve gelatin in orange juice. Stir in the sugar,
lemon juice and peel; cool to room temperature.
Beat chilled milk until soft peaks form; fold into gelatin mixture.
Pour into prepared pan. Refrigerate for at least 3 hours or until
firm. Spread with whipped topping. Remove sides of pan. Refrigerate
leftovers.
 
here's one -

Classic Tiramisu

6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
 
Easy Banana Tiramisu

1 1/2 cups low fat milk
2 tablespoons instant coffee granules or crystals
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 package (four 1/2-cup servings) vanilla instant pudding and pie filling
2 cups frozen non-dairy whipped topping, thawed
3 medium, ripe bananas, sliced
6 ounces ladyfingers, split and cut in half*
1-1/2 ounces semi-sweet chocolate, grated
Additional banana, sliced (optional)
Chocolate Shavings (optional)


Stir together milk and coffee until coffee is almost dissolved.

Beat together cream cheese and sugar in large bowl until smooth and blended.

Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping and 3 sliced bananas until just blended.

Layer 1/3 of ladyfingers on bottom and sides of 3-quart casserole dish; evenly spoon in 1/3 cream mixture and sprinkle with 1/2 grated chocolate. Repeat layers; ending with cream mixture. Chill at least one hour before serving.

Garnish with additional sliced banana and chocolate shavings, if desired.

* Note: 1 (10 oz.) prepared sponge cake, cut into 1/2-inch thick slices, can be substituted for ladyfingers. Assemble tiramisu as directed above except do not line sponge cake on sides of dish.

Makes 12 servings
 
OMG, I will try the Classic Tiramisu. I haven't tried making tiramisu yet as I am scared it will not turn out well. Thanks for sharing the recipe Mama Mangia. Do you also have recipe for cupcakes, chocolate cupcakes maybe?
 
1 ¾ c. flour
1 ½ t. baking powder
¼ t. salt
½ c. (1 stick) butter, softened
¾ c. sugar
2 eggs
1/2 t. vanilla extract
½ c. milk
2 T. chocolate sprinkles
Chocolate Frosting
Additional sprinkles for topping

Preheat oven to 350* F. Line muffin cups. Whisk dry ingredients. Beat sugar and butter until light and smooth, 2 minutes. Add eggs, one at a time with extract. On low speed, beat in flour alternately with milk. Fold in sprinkles. Fill cups 1/3 c. each. Bake 20 to 25 minutes or until tests done. Cool. Frost. Sprinkle.
 
I basically don't like ladyfinger much as I am bored of eating it cooked in a typical way. But after reading these recipes, I am surely gonna tell my mom to try it out. One never knows... I'll start liking this vegetable again. ;)
 
this a good one, Mexican Icebox Cake

This is rich, luscious, creamy, deep chocolatey, and beautiful looking.

MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - it's creamier).

Serves 12.

Bon Appetit
August 1999
 
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