Quick ladyfinger dessert

Name: Quick ladyfinger dessert
Ingredients: 100 g whipping cream; 500 ml water; 2 egg yolks; 4 tablespoons sugar; 130 g mascarpone; 12 ladyfingers; 100 ml sour cherry syrup; 150 g sour cherries for baking; 20 g chocolate chips

Dessert - Quick ladyfinger dessert by Angela G. - Recipia

Quick ladyfinger dessert has soft layers soaked with sour cherry syrup and mascarpone cream, with egg yolks cooked over steam. Whole sour cherries tuck between the soft layers, while the chocolate chips stay crunchy on top once the dessert is cold. I had some cream left over from the éclairs I made. Preparation: 20 minutes. Cooking: 8 minutes. Resting: 120 minutes. Total time: 148 minutes. Servings: 4. Approximately 450 kcal and 7 g protein per serving.

Ingredients

100 g whipping cream
500 ml water
2 egg yolks
4 tablespoons sugar
130 g mascarpone
12 ladyfingers
100 ml sour cherry syrup
150 g sour cherries for baking
20 g chocolate chips

Preparation

1. Whip the cream until it holds soft peaks. 2. Put the egg yolks and sugar in a heatproof bowl. Set it over a saucepan with the 500 ml of gently simmering water, making sure the bowl doesn’t touch the water. Stir for 8 minutes, until the cream thickens. 3. Take the bowl off the steam and mix in the mascarpone, then gently fold in the whipped cream. 4. Dip the ladyfingers in the sour cherry syrup for a few seconds. Arrange them in a glass bowl, layering them with the sour cherries and cream. 5. Sprinkle the chocolate chips on top and chill the dessert for 120 minutes.

Notes

I serve it with black tea in small bowls, when the cream is thoroughly chilled. The bowl for the egg yolks needs to sit securely over the saucepan without touching the water. Stir around the sides of the bowl and across the bottom, where the cream thickens first. Jarred sour cherries can have a lot of liquid; let them drain before assembling so syrup doesn’t collect between the layers. Thin ladyfingers soften quickly, while thicker ones need another moment in the syrup; lift them out while they still hold their shape. Cold cream whips better; stop the mixer when it holds soft peaks, since overwhipping makes it grainy. You can make it the night before and keep it covered in the fridge for up to 3 days. For a gluten-free version, replace the 12 ladyfingers with 12 certified gluten-free ladyfingers and use the same amount of syrup. Contains gluten, dairy and eggs.