Easy Dessert with Ladyfingers and Double Cream

Easy Dessert with Ladyfingers and Double Cream: White and Dark Chocolate

Cuisine: Ricette DolciDifficulty: Easy

Servings

servings

Total time

hour

minutes

This easy dessert with ladyfingers features two velvety creams: white chocolate and dark chocolate. It’s simple to make, delicious, and perfect for chocolate lovers looking to impress their guests.

Ingredients

29×20 cm mould
100 g ladyfingers (12 pieces)
100 ml milk (1/2 cup)
Cream 1 :
750 ml of Milk (3 + 1/4 cup)
100 g 00 flour (1/2 cup)
1 teaspoon vanilla extract (8 g)
40 g white chocolate
1 tablespoon butter (25 g)
The cream 2 :
300 ml milk (1 + 1/4 cup)
25 g corn starch ( 1+1/2 tbsp )
30 g of bitter cocoa ( 2 tbsp )
40 g sugar ( 2 tbsp )
50 g dark chocolate
1 teaspoon butter
Decorations :
Bitter cocoa

STEP-BY-STEP INSTRUCTIONS

Preparing the base:
1 Place the ladyfingers in a 29×20 cm mould.
2 Pour the milk over the ladyfingers and set aside.
Cream 1:
3 In a saucepan, mix sugar, flour and milk.
4 Cook over low heat, stirring constantly until thickened.
5 Add vanilla extract, white chocolate and butter.
6 Stir until well combined. Set aside to cool.
Cream 2:
7 In another saucepan combine cornflour, sugar, bitter cocoa and milk.
8 Cook over a low heat, stirring until it thickens.
9 Add butter and dark chocolate and stir until smooth.
10 Remove from the heat and allow to cool completely.
Assembly:
11.Once both creams have cooled, spread cream 1 on the ladyfingers.
12.Pour cream 2 on top of cream 1. Refrigerate for at least 2 hours.
Decorate:
13.Dust the cooled dessert with bitter cocoa before serving.

Recipe Video

Creamy Layers with a Chocolate Twist

This easy dessert with ladyfingers and double cream is irresistible and perfect for any occasion. The ladyfinger base, Savoiardi (Ladyfingers), delicate and sponge-like, create a sturdy base when soaked in milk, adding a soft texture to each layer. Milk not only softens the ladyfingers but also forms the foundation for the creamy layers, contributing to the dessert’s rich consistency.

Ingredient Notes

Ladyfingers (Savoiardi): Ladyfingers, delicate and sponge-like, create a sturdy base when soaked in milk, adding a soft texture to each layer.
Milk: The milk not only softens the ladyfingers but also forms the foundation for the creamy layers, contributing to the dessert’s rich consistency.
White Chocolate: Adding white chocolate to Cream 1 adds a subtle sweetness and a creamy, luxurious texture to the dessert.
Dark Chocolate: Dark chocolate in Cream 2 brings a rich, intense cocoa flavor, balancing the sweetness and providing a velvety finish.
Corn Starch: Corn starch is the secret to the thick, pudding-like consistency of Cream 2, ensuring a smooth and satisfying texture.
Bitter Cocoa: Bitter cocoa, used for dusting and in Cream 2, adds a deep chocolatey flavor, enhancing the overall decadence of the dessert.
Vanilla Extract: Vanilla extract in Cream 1 adds a warm, comforting aroma, elevating the dessert’s flavor profile with a classic touch.
Butter: Butter contributes to the richness of both creams, ensuring a smooth and velvety consistency in every layer.
Sugar: Sugar sweetens the creams and ladyfingers, creating a balance of sweetness throughout the dessert.
This easy dessert with ladyfingers and double cream is irresistible and perfect for any occasion. The ladyfinger base, Savoiardi (Ladyfingers), delicate and sponge-like, create a sturdy base when soaked in milk, adding a soft texture to each layer. Milk not only softens the ladyfingers but also forms the foundation for the creamy layers, contributing to the dessert’s rich consistency.

Expert Tips

Ensure the dessert is refrigerated for at least 2 hours for perfect texture.
Adjust sugar quantities in Cream 1 and 2 according to your sweetness preference.
When cooking creams, maintain a low flame to prevent burning and ensure a smooth consistency.
Take your time while layering the creams for a visually appealing presentation.
Use a fine sieve to evenly dust bitter cocoa on top for a professional finish.
Neatly place ladyfingers in the mold for an organized and structured dessert base.

Variations

Coffee: Soak the ladyfingers in a shot of espresso for a coffee-flavored kick, complementing the rich cocoa and chocolate layers.
Hazelnut: Mix finely chopped hazelnuts into Cream 2 for a delightful nutty flavor that perfectly matches the chocolatey goodness.
Raspberry jam: Swirl raspberry jam through Cream 1 for a visually stunning, fruity layer addition.
Pumpkin Spice: Incorporate a dash of pumpkin spice into Cream 1 for a festive and warm twist on the traditional flavors.
Coconut Cream: Replace the milk in Cream 2 with coconut milk and sprinkle shredded coconut on top for a tropical, creamy delight.
Maple Pecan: Drizzle maple syrup over the cocoa dusting and sprinkle chopped pecans for a sweet and nutty combination.

Storage

Store the Christmas dessert in an airtight container in the refrigerator for up to 3 days. To maintain its freshness and texture, avoid freezing, and serve chilled for the best taste experience.