Ladyfingers with whipped cream and apricot jam

Name: Ladyfingers with whipped cream and apricot jam - Aurica N.
Ingredients: 10 ladyfingers; 200 ml Hulala liquid cream; apricot jam

Dessert - Ladyfingers with whipped cream and apricot jam by Aurica N. - Recipia

Ladyfingers with Whipped Cream and Apricot Jam When I need a quick dessert with few ingredients, I think of this combination with ladyfingers, whipped cream, and apricot jam. It takes me very little time to assemble them, and the result is perfect, especially when I don't want to turn on the oven or deal with something complicated. Every time I have a few ladyfingers left in the package or some leftover liquid cream in the fridge, I already know what I'm going to make. Quick Info Total Time: about 10 minutes + 3 hours chilling Preparation Time: 10 minutes Chilling Time: 3 hours (for soaking the ladyfingers) Servings: 5 (makes 5 "sandwiches," two ladyfingers per serving) Difficulty: very easy Recipe Type: quick, no-bake dessert Ingredients 10 ladyfingers (plain, classic) 200 ml liquid cream (I use Hulala, which whips easily and holds its shape) Apricot jam (to taste, I used about 1 teaspoon for each pair of ladyfingers) Instructions 1. Whip the cream. Pour the cold liquid cream into a bowl and whip it with a mixer until it thickens. There's no need to add sugar if you're using Hulala or a pre-sweetened version. 2. Prepare the ladyfingers. Take two ladyfingers at a time and place them on a plate or serving platter. 3. Assemble the dessert. Place one or two tablespoons of whipped cream on top of one of the ladyfingers. In the center, add a teaspoon of apricot jam. 4. Cover with the second ladyfinger, like a sandwich. Press gently just enough to stick them together without crushing the ladyfingers. Repeat for each pair. 5. Chill the dessert. Place the platter with ladyfingers in the fridge for about 3 hours. During this time, the ladyfingers will soften from the cream and jam. I didn't soak them at all, as the final texture turns out soft enough without syrup. 6. Serve after chilling. Take them out of the fridge once they have softened. They can be eaten directly with your hands or with a fork. Why I Make This Recipe Often I prepare it when I crave something sweet and quick without any hassle. I don't dirty many dishes, and the ingredients are always available in the kitchen. I love that there's no need for an oven, nor do I have to spend much time preparing. It keeps well in the fridge until the next day if there are leftovers. It's the kind of dessert I can whip up whenever unexpected guests arrive or when I want to use jam I already have. Tips and Variations Tips Whip the cream best when it's cold, straight from the fridge. If you're using older ladyfingers, they will absorb moisture even better, but be careful not to let them get too hard. Make sure the apricot jam isn't too runny, so it doesn't drip out between the ladyfingers. Substitutions You can use any type of liquid cream, as long as it whips well and stays firm. Apricot jam can be replaced with another jam (raspberry, plum, blueberry) – it’s important that it’s thick and not syrupy. Ladyfingers can be replaced with popular cookies, but the texture will be slightly different. Variations You can add a very thin layer of ground nuts over the whipped cream before adding the jam. If you prefer less sweet desserts, use less jam or opt for a sugar-free version. For a slightly different dessert, you can use a layer of mascarpone whipped with a little sour cream instead of whipped cream. Serving Ideas It pairs well with coffee or tea. You can decorate the top with a drop of jam or a bit of leftover whipped cream. If you want it to look more festive, serve them in individual cups. Frequently Asked Questions Do they really need to chill for 3 hours? Yes, it’s important for the ladyfingers to stay in the fridge to have time to soften from the cream and jam. Otherwise, they will be too hard when you eat them. Can I use pre-whipped cream from a tube? Yes, but the texture and taste will be slightly different than homemade whipped cream. Tube cream is more aerated and softens quickly, but it works if you're in a hurry. What type of jam works best? Apricot jam is classic, but any jam that isn’t too runny works. It’s important that it has an intense flavor and doesn’t drip immediately when assembling the ladyfingers. Can I double the recipe? Yes, the recipe can be easily doubled. Just keep the same proportions for ladyfingers, cream, and jam. Can they be frozen? I don’t recommend it, as the texture of the ladyfingers won’t be the same after thawing, and the whipped cream may become watery. Nutritional Values Approximately, for one serving (2 ladyfingers with whipped cream and jam): Calories: about 170-200 kcal Protein: 2-3 g Fat: 9-12 g (depending on the type of cream) Carbohydrates: 20-25 g The values are approximate and can vary depending on the cream or jam you use. Plant-based cream usually has more fat, and ladyfingers can have different compositions. Storage and Reheating Ladyfingers with whipped cream and jam can be stored in the fridge, covered, for up to 24 hours. They will continue to soften over time, but they won't become unpleasant overnight. I don’t recommend freezing or reheating. If you know you won’t consume them all in a day, it’s better to make only what you need, as after 24 hours the texture won’t be as good.

Ladyfingers with whipped cream and apricot jam

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