Type what you have

Ingredients

• ✓ ladyfinger
• mascarpone cheese
• coffee
• amaretto liqueur
• powdered sugar
• cocoa powder

Instructions

1. 1 Place ladyfingers in a food processor and blitz until they are reduced to powder.
2. 2 Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
3. 3 Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
4. 4 Chill truffles in the refrigerator for at least 2 hours.

By Orsi

Ingredients

• ✓ ladyfinger
• cream cheese
• cream cheese
• vanilla extract
• sugar
• heavy cream
• cherry pie filling

Instructions

1. 1 Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
2. 2 In a medium bowl, whip cream until peaks form.
3. 3 In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
4. 4 Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
5. 5 Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.

By mrscif

Ingredients

• ✓ ladyfinger
• rum
• raspberry
• milk
• vanilla pudding mix
• orange
• heavy cream
• almond

Instructions

1. 1 Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
2. 2 Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
3. 3 Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

By chefbrown

Ingredients

• ✓ ladyfinger
• egg yolk
• white sugar
• vanilla extract
• mascarpone cheese
• coffee
• cocoa powder

Instructions

1. 1 In a medium bowl, beat yolks, sugar, and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
2. 2 Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8-inch dish. Spread half the mascarpone mixture over ladyfingers. Repeat with remaining ladyfingers and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

By Kallista

Ingredients

• ✓ ladyfinger
• white sugar
• lemon juice
• water
• mascarpone cheese
• egg
• raspberry
• raspberry

Instructions

1. 1 Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
2. 2 Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
4. 4 Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.

By mimichette

Ingredients

• ✓ ladyfinger
• heavy cream
• confectioners sugar
• salt
• mascarpone
• irish cream
• coffee
• cocoa powder

Instructions

1. 1 Beat cream in a stand mixer with the whip attachment to soft peaks. Add confectioners' sugar and salt; mix until well combined. Add mascarpone and whip until fully incorporated. With the mixer running, add 1/4 cup Baileys. Set aside.
2. 2 Mix together cold coffee and remaining 1/2 cup Baileys in a shallow dish. One by one, dip ladyfingers into coffee mixture and arrange them in a single layer on the bottom of a 3-quart dish. Spread 1/2 of the whipped cream mixture over ladyfingers in the dish. Top with another layer of soaked ladyfingers and remaining whipped cream mixture. Cover the dish with plastic wrap and let chill in the refrigerator for at least 2 hours or overnight.
3. 3 Dust top with cocoa powder before serving.

By Rachael Ray Every Day

Ingredients

• ✓ ladyfinger
• coffee
• rum
• coffee ice cream
• bittersweet chocolate
• mascarpone cheese
• coffee liqueur
• sugar
• half-and-half

Instructions

1. 1 Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
2. 2 Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
3. 3 When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ladyfinger
• cherry flavored gelatin
• lime flavored gelatin mix
• orange flavored gelatin mix
• lemon gelatin
• white sugar
• pineapple juice
• heavy cream

Instructions

1. 1 Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
2. 2 In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
3. 3 Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

By Kristin Keeber

Ingredients

• ✓ ladyfinger
• mascarpone cheese
• sugar
• amaretto liqueur
• heavy cream
• espresso
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• ✓ ladyfinger
• egg
• sugar
• mascarpone cheese
• amaretto liqueur
• espresso
• cocoa powder

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
3. 3 Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
4. 4 Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
5. 5 Dust with cocoa powder before serving.

By Magda

Ingredients

• ✓ ladyfinger
• egg yolk
• sugar
• mascarpone cheese
• heavy cream
• coffee flavored liqueur
• cocoa powder
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-colored.
3. 3 Add mascarpone to whipped yolks. Beat until combined.
4. 4 In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
5. 5 Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur.
6. 6 Spoon half of the cream filling over the lady fingers.
7. 7 Repeat ladyfingers, coffee liqueur and filling layers.
8. 8 Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Enjoy!
9. 9 Enjoy!

By Carol

Ingredients

• ✓ ladyfinger
• heavy cream
• sugar
• ricotta cheese
• sour cream
• sugar
• dark rum
• coffee

Instructions

1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ingredients

• ✓ ladyfinger
• mascarpone cheese
• orange liqueur
• heavy cream
• white sugar
• vanilla extract
• orange juice
• cocoa powder

Instructions

1. 1 Beat mascarpone and 2 tablespoons orange-flavored liqueur together in a large bowl until smooth. Set aside.
2. 2 Beat cream, sugar, and vanilla extract together in a separate bowl using an electric mixer until soft peaks form. Fold about ¼ whipped cream into mascarpone mixture using a large rubber spatula until smooth; fold in remaining ¾ whipped cream until smooth and well combined. Set aside.
3. 3 Combine orange juice and remaining 2 tablespoons orange-flavored liqueur in a shallow bowl. Separate ladyfingers; quickly dip ladyfingers in orange juice mixture, 2 to 3 at a time, just long enough to absorb a small amount of liquid. Arrange soaked ladyfingers in a 9x13-inch baking dish until bottom of dish is covered in a single layer.
4. 4 Spread about ½ mascarpone mixture over ladyfingers layer; sprinkle about ½ cocoa powder over mascarpone layer. Soak and layer in remaining ladyfingers, followed by remaining ½ mascarpone mixture, and remaining ½ cocoa powder.
5. 5 Cover the baking dish with plastic wrap; refrigerate until set, 5 hours to overnight.

By MrsFisher0729

Ingredients

• ✓ ladyfinger
• espresso
• white sugar
• egg
• brandy
• mascarpone cheese
• white sugar
• cocoa powder

Instructions

1. 1 Beat 1 tablespoon espresso, ½ cup sugar, egg yolks, and brandy together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Beat in mascarpone cheese until well blended, 3 to 5 minutes.
2. 2 Beat egg whites and 1 pinch sugar in a separate bowl with an electric mixer until stiff peaks form; gently fold into mascarpone mixture. Set aside.
3. 3 Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso; arrange on a serving platter in two horizontal rows of 6 ladyfingers, plus 1 ½ ladyfingers in opposite directions on both ends to form a rectangular shape.
4. 4 Spread ½ mascarpone mixture onto ladyfingers; dust with ½ cocoa powder. Top with remaining ½ each ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.
5. 5 Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.

By Kim's Cooking Now

Ingredients

• ✓ ladyfinger
• coffee
• milk
• white sugar
• rum
• egg yolk
• mascarpone cheese
• egg white
• cocoa powder

Instructions

1. 1 Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
2. 2 Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
3. 3 Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

By Jac Kie

Ingredients

• ✓ ladyfinger
• egg yolk
• sugar
• mascarpone cheese
• egg white
• heavy cream
• kirschwasser
• coffee
• cocoa powder

Instructions

1. 1 In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
2. 2 Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
3. 3 Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

By SALLYCOOKS

Ingredients

• ✓ ladyfinger
• butter
• coffee liqueur
• cream cheese
• mascarpone cheese
• sugar
• coffee liqueur
• all-purpose flour
• egg
• heavy cream
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
2. 2 To make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
3. 3 To make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
4. 4 Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
5. 5 Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.
6. 6 Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.
7. 7 Refrigerate for at least 3 hours, or overnight.
8. 8 Just before serving, grate semisweet chocolate over the top.

By Marty Fries

Ingredients

• ✓ ladyfinger
• heavy cream
• mascarpone cheese
• pumpkin puree
• sugar
• pumpkin pie spice
• sugar
• coffee
• dark rum
• white chocolate

Instructions

1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Ingredients

• ✓ ladyfinger
• butter
• chocolate wafer crumb
• graham cracker crumb
• ginger snap crumb
• cream cheese
• sugar
• egg
• vanilla extract
• heavy cream
• sour cream
• foil

Instructions

1. 1 Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
2. 2 Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
3. 3 Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
4. 4 Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

By USA WEEKEND Pam Anderson

Ingredients

• ✓ ladyfinger
• milk
• egg
• egg yolk
• white sugar
• salt
• butter
• vanilla extract
• almond extract
• banana
• orange juice

Instructions

1. 1 Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
2. 2 Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
3. 3 Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
4. 4 Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
5. 5 Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.

By TerryWilson

Ingredients

• ✓ ladyfinger
• sweetened condensed milk
• coconut milk
• milk
• egg yolk
• cornstarch
• coconut
• cocoa powder
• heavy cream
• milk
• coconut
• dark chocolate

Instructions

1. 1 Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
2. 2 Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4. 4 Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
5. 5 Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
6. 6 Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

By terezinha

Ingredients

• ✓ ladyfinger
• raspberry
• white sugar
• sugar
• water
• orange liqueur
• water
• egg yolk
• white sugar
• mascarpone cheese
• egg white
• white sugar
• vanilla extract
• semisweet chocolate
• almond

Instructions

1. 1 In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
2. 2 Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
3. 3 Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

By DENMOZZ