Description
Ladyfingers, a set cream-cheese-and-sour-cherry filling, and whipped cream, built in a springform pan and chilled overnight — no oven required.
Ingredients
Units
- 3.5 oz (100 g) ladyfingers
- 3.3 oz (100 ml) warm milk
- 1 tbsp rum
- 5.2 oz (150 g) sour cherries
- 2.6 oz (75 g) sugar
- 1 tbsp vanilla extract
- 1 pack (10 g or 0.35 oz) gelatin
- 5.2 oz (150 g) cream cheese
- 13.5 oz (400 ml) whipping cream
Instructions
- Cut ladyfingers in half and dip each into warm milk combined with rum.
- Line a 7.8 inch (20 cm) springform pan with ladyfingers, covering both the bottom and sides.
- Combine sour cherries with sugar and vanilla. Cook over medium heat, stirring, until the mixture thickens.
- Remove from heat, let cool slightly, and mix in a blender.
- Dissolve gelatin in the cherry mixture. Set aside.
- Whip half of the whipping cream and combine with cream cheese and the sour cherry mixture.
- Spread the filling evenly over the ladyfingers.
- Whip the remaining cream and spread over the cake. Use some to decorate, if desired.
- Refrigerate overnight.
- The next day, remove the cake from the pan and serve.
Notes
- Dip the ladyfingers quickly, a second or two per side is plenty. Any longer and they turn soft, and the base goes soggy under the filling.
- The gelatin needs to be fully dissolved before it goes into the cherry mixture, or you get rubbery spots in the filling instead of a smooth set.
- No rum in the house? Cherry juice or even water works for the dip. The cake sets up the same either way.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 40