What else to do with lady fingers?

O

oli

Well-known member
I have a couple of packages of lady fingers that are about to expire and there is a party we are hosting for a group of 8 of us. All I can think of is Tiramisu, but the wife doesn't like coffee flavoured desserts.

Any suggestions?

Thanks

 
Tiramisu. You can make a trifle in a souffle dish or any bowl. You just don't get the added

pleasure of seeing the layers before serving.

You can make parfaits also

 
Meryl's Charlottes sound good, except the wife doesn't care for a lot of whipped cream , but

she might like it anyway.

 
Chocolate Charlotte Russe Cake

I was given this recipe years ago by a friend, Susie Smith, and it is delicious. I'm not sure of its original source.

CHOCOLATE CHARLOTTE RUSSE CAKE

4 squares (4 oz) unsweetened chocolate
3/4 cup granulated sugar
1/3 cup whole milk
6 eggs, separated
1-1/2 cups unsalted butter
1-1/2 cups confectioners' sugar
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
3 dozen ladyfingers, split
1 cup heavy cream, whipped
Shaved chocolate (I use semisweet)

Melt unsweetened squares on top of double boiler over hot water. Mix granulated sugar, milk and egg yolks. Add to chocolate and cook until smooth and thickened, stirring constantly. Cool. Cream butter well. Add 3/4 cup confectioners' sugar and cream thoroughly. Add chocolate mixture and beat well. Beat egg whites with salt until soft peaks form. Gradually beat in remaining 3/4 cup confectioners' sugar until stiff peak stage. Lighten chocolate mixture with about 1/4 of the beaten egg whites, then gently fold the remaining egg whites into the chocolate mixture. Add vanilla. Line a deep 9-inch springform pan with split ladyfingers, cut side facing in. Put in alternate layers of 1/3 of chocolate mixture and remaining ladyfingers. Chill overnight. Remove sides of springform and set on cake plate to serve. Garnish with whipped cream and shaved chocolate. Makes 12 servings.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=8674

 
White Chocolate Charlotte Russe

White Chocolate Charlotte Russe (from CHRISTMAS WITH SOUTHERN LIVING 1988 on page 106)

1 envelope unflavored Knox gelatin
2/3 cup cold water
1-1/3 (6-ounce each) white chocolate baking bars, grated = 8 ounces total
2 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
2 Tablespoons sugar
2 cups heavy whipping cream, whipped
14 to 18 ladyfingers
2 Tablespoons amaretto (optional)--I always use.
Fresh strawberries
Raspberry-Strawberry Sauce (recipe follows)

Sprinkle gelatin over cold water in top of a double boiler; bring water in bottom of double boiler to a boil. Cook, stirring constantly, just until gelatin dissolves. (Do NOT boil gelatin.) Cool slightly.

Beat egg yolks in a large mixing bowl at medium speed of an electric mixer until thick and lemon colored; gradually add 1/4 cup sugar, beating well. Stir in gelatin mixture and vanilla.

Beat egg whites (at room temperature) until foamy; gradually add 2 Tablespoons sugar, beating until stiff peaks form. Gently fold stiffly beaten egg whites and whipped cream into yolk mixture.

Split soft ladyfingers in half lengthwise. Brush cut side of ladyfingers with amaretto, if desired. Line a 3-quart glass bowl or pedestal trifle bowl with ladyfinger halves, cut side facing in. (I also like to line the bottom of my bowl with split and amaretto-brushed ladyfingers.) Pour in filling; cover and chill at least 8 hours. Garnish with fresh strawberries and serve with Raspberry-Strawberry Sauce. Yield: 10 servings.

Raspberry-Strawberry Sauce

1 (10-ounce) package frozen raspberries, thawed
1 (10-ounce) package frozen strawberries, thawed (I use the 10-oz boxes of Bird's Eye frozen fruit which is slightly sweetened.)
3 Tablespoons cornstarch
2 teaspoons sugar (I use 1 Tablespoon.)
3 Tablespoons freshly squeezed lemon juice
3 Tablespoons kirsch brandy (aka Kirschwasser)

Drain raspberries and strawberries, reserving juice. Put raspberries and strawberries through a food mill, and discard seeds.

Combine juices, puree and add enough water to make a total of 2 cups of mixture. Combine juice mixture, cornstarch, and sugar in a saucepan; stir until blended. Cook over low heat, stirring constantly, until mixture is smooth and thickened. Stir in lemon juice and kirsch; cool. Yield: Approximately 2 cups.

 
Am in total agreement re reducing cinnamon. I use half the amt called 4 in Meryl's Mex IB Cake rec.

 
Sweetened whipped cream and crushed Heath bars layered with

We usually do this with the sponge ladyfingers, tho. If yours are Savoiardi, I think a light brushing with unwhipped sweetened cream, thinned caramel, Creme de Cacao or Baileys, crushed fruit, or ????, will be easy and so tasty. Very light and refreshing! I also keep a stash in the freezer. And they make great shortcake substitutes toasted and slathered with butter B4 whip and sugared fruit smileys/wink.gif. Colleen

 
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