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Ladyfinger Dessert

A comforting and simple-hearted dessert made with ladyfingers, pastry cream, and whipped cream, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Dessert Components
  • 250 g ladyfingers Simple sponge biscuits
  • 500 g pastry cream Can use store-bought for convenience
  • 375 g whipped cream Whoop with chilled bowl and beaters
Syrup and Flavoring
  • 200 ml syrup Made by boiling sugar and water
  • 4 pieces egg yolks Use room-temperature for best results
  • 2 teaspoons vanilla extract (non-alcoholic) Can substitute with vanilla bean or paste
  • 100 g sugar For syrup and to sprinkle on top
  • 100 ml water Used to prepare syrup

Method
 

Preparation
  1. Boil the water with the sugar until it reaches 105 degrees Celsius and remove from heat.
  2. When the temperature drops to 80 degrees Celsius, pour the syrup over the egg yolks, beating constantly.
  3. Pass the mixture through a fine strainer and return to the heat, stirring carefully.
  4. Cook over medium heat until it has the proper density and remove from heat. Pour into a large container to cool, stirring to facilitate cooling.
  5. Mix 375 g of pastry cream with 125 g of whipped cream and 2 teaspoons of non-alcoholic vanilla extract.
Assembly
  1. Spread a thin layer of the cream mixture on the bottom of a tray and place a layer of ladyfingers, soaking them with the syrup.
  2. Place a second layer of cream, followed by another layer of soaked ladyfingers.
  3. Spread a layer of egg yolk cream and sprinkle sugar on top.
  4. Burn the sugar with a hot shovel and form a ruffled border of whipped cream around the dessert.

Notes

Serve chilled, cut into generous slices. Pairs well with coffee or strong tea. Store tightly covered in the refrigerator for up to 3 days. Best enjoyed within the first 24 hours for texture.