LADYFINGERS CAKE with CHOCOLATE CREAM easy to prepare, a semifreddo dessert to make in no time, delicious and creamy.
This ladyfingers cake with chocolate cream is very good, a creamy dessert with cookies excellent to serve after lunch or dinner, also ideal for children with a simple filling.
The recipe for the ladyfingers cake is perfect if you are looking for a no-bake dessert, summer and pleasant that is good for any time of the day, the chocolate custard is delicious.
Of course, if you don’t like chocolate, you can remove it and prepare the dessert with a simple custard.
My dessert is for two people but you can increase the doses as you wish and make a cookie cake for the whole family.
Other delicious recipes with cookies you can find HERE, if you prefer you can remove the chocolate and replace it with seasonal fruit.
Follow me in the kitchen today there’s the ladyfingers cake with chocolate cream!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 239.68 (Kcal)
- Carbohydrates 13.63 (g) of which sugars 7.83 (g)
- Proteins 4.40 (g)
- Fat 19.27 (g) of which saturated 6.28 (g)of which unsaturated 1.31 (g)
- Fibers 0.11 (g)
- Sodium 45.06 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 ladyfingers
- 4.4 oz custard (chocolate)
- 4.4 oz mascarpone
- 0.5 cup fresh liquid cream (sweetened)
- 0.85 cup milk
Preparation
Prepare the chocolate custard HERE cover it with cling film in contact and put it in the fridge for half an hour.
Dip the cookies in milk and place them on cling film in rows of 2, do not soak them too much.
Whip the cream with the mascarpone with an immersion blender for 1-2 minutes, add a couple of tablespoons to the custard and mix well.
Make a layer of custard on the cookies and one of cream and mascarpone.
With the help of the cling film, flip one half of the cookies over the other, like a sandwich.
Cover with more cream and sprinkle with cocoa, put in the fridge for half an hour.
Bon appétit
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