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!
Posted By: Mama Mangia
May 1 # 2 of 15
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.
Posted By: Mama Mangia
May 1 # 3 of 15
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.
Posted By: ricksrealpitbbq
May 1 # 4 of 15
I don't have a recipe, but the first thing that came to my mind when I saw the thread title was Tiramisu
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.
