Vienna Fingers Dessert Recipes

NO BAKE STRAWBERRY SHORTCAKE RECIPE

Steps:

• In a medium bowl whisk together pudding and milk. Set aside.
• Dip Vienna fingers in strawberry juice and arrange in the bottom of a 9x13 dish.
• Spread half the pudding mixture over the cookies. Top with ⅓ the strawberries.
• Add another layer of lady fingers, the rest of the pudding and ⅓ the strawberries.
• In a bowl, whip the cream and powdered sugar until it becomes thick. Spread over strawberries and top with remaining strawberries. Chill for 2-3 hours before serving. ENJOY!

VIENNA FINGER CHEESECAKE

Steps:

• Combine all ingredients and press into a 9 inch springform pan.
• Bake at 350 for 8 minutes. Let cool.
• In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
• Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
• Blend in the eggs, one at a time, beating well after each.
• Beat in the cream just until completely blended.
• The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
• Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold. Then Pour on the ganache.
• Heat the cream just to a boil and pour over the chocolate in a heat proof bowl.
• Lets it 2 minutes.
• Stir until all the chocolate is melted! Let cool a bit and pour onto the cold cheesecake.
• Return to the fridge for several hours or overnight - until the chocolate is set.
• Pipe rosettes of chocolate frosting around the set chocolate and top each with a Vienna Finger.

VIENNA COOKIES

Steps:

• Finely chop the 1/2 cup almonds. Sieve egg yolks. Cream butter with egg yolks, sugar, lemon juice and salt until very light and fluffy. Stir in chopped almonds, cherries and pineapple. Add flour, mixing to make a soft dough. Chill dough until easy to handle.
• Form the dough into 1 inch balls; place on lightly greased cooky sheet and flatten to 1/2 inch. Lightly press an almond half into each. Bake on a high rack in the oven at 375 degrees for 10-12 minutes. Cool on wire racks. Store in an airtight container. Yield about 3 dozen cookies.
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• Typically these cookies were topped with an almond half. Heating the whole almonds first makes them easier to split. Place the nuts in a shallow pan in a 300 degree oven for about 5 minutes. As soon as they are cool enough to handle split them into halves with the sharp tip of a small kitchen knife.
• If nuts are not for you, a dusting of confections sugar, or a sliver of cherry also could grace the cookies top. Sometimes we did all 3 just to make an assortment.