Ladyfinger Fruit Dessert Recipes

LEMON LADYFINGER DESSERT

Steps:

• Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside. , In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.

LADYFINGER PARFAITS

Steps:

• Line 2 large wineglasses with ladyfingers all along the inside perimeter of the glass.
• In a bowl, mix the melted ice cream and the liqueur. Drop some raspberries in the bottom of each glass. Top with one-quarter of the ice cream mixture per glass. Add another layer of raspberries, then more ice cream mixture, and then make the last layer raspberries.
• Top with whipped cream, if using.

LADYFINGERS

Steps:

• Preheat oven to 425 degrees. In a small bowl, sift together flour, cornstarch, and salt; set aside. Line three baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 1/4 cup granulated sugar, and the vanilla until light and creamy, about 4 minutes; set aside.
• In the clean bowl of an electric mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed with 1/4 cup granulated sugar until foamy. Add cream of tartar, and continue to beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar, beating into stiff, glossy peaks.
• Fold egg-yolk mixture into egg-white mixture, then fold in dry ingredients. Do not overmix.
• Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe 4-inch cookies onto prepared baking sheets leaving about 1 inch between cookies. Lightly dust with confectioners' sugar. Bake until just beginning to brown around the edges, about 8 minutes; rotate pans once after 4 minutes. Transfer to wire racks to cool. Will keep, at room temperature, in an airtight container for up to 2 weeks.
• Just before serving, dust with confectioners' sugar and, if desired, sandwich raspberry jam or lemon curd between them.

LADYFINGER CHEESECAKE

Steps:

• Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
• In a medium bowl, whip cream until peaks form.
• In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
• Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
• Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

LADYFINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

LADYFINGERS WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 375 degrees F.
• On parchment paper, draw lines 4 inches apart for rows if you want a guide. The rows should have 1 inch between them. Pencil side down, line a sheet pan with the parchment paper.
• In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.
• In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually. Increase the speed to high and whip until stiff. Sift half the flour over the yolks and fold in. Fold in the whipped egg whites then fold in the remaining sifted flour.
• Place a large plain tip in a pastry bag and fill it with the batter. Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion. Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes. Let cool and then peel them off the paper.
• Serve with whole strawberries hit with a little whipped cream.

STRAWBERRY LADYFINGER DESSERT

Steps:

• Place ladyfingers in a single layer in a 13-in. x 9-in. dish; set aside. In a saucepan, bring dessert mix and water to a boil. Cook and stir for 1 minute. Cool for 4-5 minutes; fold in strawberries. Spoon over ladyfingers; spread gently. Cover and refrigerate for 3-4 hours. Spread with whipped topping. Garnish with additional strawberries if desired.

SPECIAL LADYFINGER DESSERT

Steps:

• In a small bowl, combine the cheeses and confectioners' sugar. Split ladyfingers; spread cheese mixture over top halves and preserves over bottom halves. Sandwich halves together. Dust with cocoa. Garnish with strawberries.

BANANA PUDDING WITH LADYFINGERS

Steps:

• Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
• Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
• Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
• Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
• Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.

STRAWBERRY-LADYFINGER DESSERT SQUARES

Steps:

• Arrange ladyfingers, cut sides up, on bottom of 13x9-inch dish, completely covering bottom of dish; spread evenly with jam.
• Beat pudding mixes and milk with whisk 2 min. or until well blended. Gently stir in half the COOL WHIP; spread over jam layer. Top with layers of the remaining ladyfingers, strawberries and remaining COOL WHIP.
• Refrigerate at least 1 hour.

VERA'S LADY FINGER DESSERT

Steps:

• Whip whipping cream and almond extract together and set aside.
• Line the bottom and the sides of pan with your lady fingers.
• Cream together powdered sugar and cream cheese, fold in shipping cream mixture into cream cheese mixture.
• Spread mixture into the pan lined with lady fingers. Smoother top.
• Pour can of cherry pie filling over mixture.
• Cover with saran wrap, and refrigerate overnight.
• Enjoy.

LAYERED FRUIT DESSERT

Steps:

• Layer fruit and crumbled ladyfingers in 2-1/2-qt. straight-sided glass bowl.
• Beat cream cheese, sugar and half the orange zest in large bowl with mixer until well blended. Gradually beat in orange juice. Stir in COOL WHIP; spread over ladyfingers. Sprinkle with remaining zest.
• Refrigerate 1 hour.

LADYFINGER TRIFLE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

CHERRY LADYFINGER DESSERT

Steps:

• Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
• Line the bottom of the pan with lady fingers split side up. Save the rest. They are used later.
• Brush with liqueur; set aside.
• In a large mixing bowl, beat cream cheese until smooth and fluffy.
• Add sugar and 1/2 teaspoon almond exact, beating well.
• In a small mixing bowl, whip cream until soft peaks form; fold into cream cheese mixture.
• Spoon half into the ladyfinger-lined pan.
• Top with remaining fingers in a layer and top with remaining cream cheese mixture.
• Top with cherry pie filling now OR, you can wait until right before you serve it.
• Cover and refrigerate for several hours or overnight.
• Optional: For added flavor, pour cherry pie filling into a bowl ahead of time, and stir with 1/4 tsp almond extract. Cover and refrigerate for a few hours prior to using in the recipe. For one cup liquid heavy cream to be whipped (will double in volume), use 2 cups thawed COOL WHIP/.