Ladyfingers With Strawberries And Cream Recipes

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.

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

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.

STRAWBERRY CREAM DESSERT

Steps:

• Trim 3/4 inch from ends of ladyfingers; place ends on bottom of 9-inch springform pan. Stand remaining ladyfingers around side of pan, with cut sides facing in. Reserve 2 strawberries for garnish; mash remaining strawberries.
• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Add COOL WHIP and mashed strawberries; stir gently with whisk until blended. Refrigerate 10 min. or until mixture is thick enough to mound. Spoon into prepared pan.
• Refrigerate 3 hours or until firm. Remove side of pan. Garnish dessert with reserved strawberries.

QUICK STRAWBERRY CHEESECAKE LADYFINGERS

Steps:

• In a small bowl, combine the cream cheese, milk and icing sugar (add milk slowly as you may wish to add more or less depending on the consistency desired).
• Slice the strawberries, mix with the lemon juice and sugar and refrigerate until ready to assemble. (the lemon juice helps to draw out the juice from the berries).
• To assemble, slice a small piece from the rounded edge of one ladyfinger so that it now has two flat sides (prevents tipping). Place on the serving plate and spread with the cream cheese icing, followed by a layer of berries and some juice, top with a second lady finger to form a sandwich.
• If desired you can spread a layer of jam onto the flat side of the top ladyfinger and place it over the berries. (I did this because my berries had not sat for long and therefore they weren`t as juicy as I would have liked).
• Refrigerate for one hour before serving to allow the juices to soften the biscuit, top with fresh whipped cream and some white or dark chocolate curls, use left over berries to surround each plate.