Ladyfinger Cake with Mascarpone Cream, an easy and delicious dessert, is really quick to prepare, and it’s also very refreshing! Last week I ventured into many creamy desserts, among my favorites are the ricotta and Alchermes tart and the Portuguese cake, but today I wanted to prepare this recipe by simply mixing eggs, flour, and sugar to make the custard, finally adding the mascarpone. The ladyfinger cake is a clever no-bake dessert, perfect for summer. If you haven’t done it yet, follow me on my Facebook and Instagram pages, you’ll see some great things.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Cuisine: Italian
- Energy 392.10 (Kcal)
- Carbohydrates 51.27 (g) of which sugars 29.93 (g)
- Proteins 8.76 (g)
- Fat 17.96 (g) of which saturated 8.66 (g)of which unsaturated 3.61 (g)
- Fibers 0.83 (g)
- Sodium 80.85 (mg)
Indicative values for a portion of 80 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
- 12 oz ladyfingers
- as needed milk
- as needed Nutella®
- 20 as needed hazelnut crunch
- 4 egg yolks
- 2 cups milk
- 1/2 cup sugar
- 5 tbsp all-purpose flour
- 1 cup mascarpone
- as needed vanilla flavor
Tools
- 1 Mold
How to Make Ladyfinger Cake with Mascarpone Cream
Beat the egg yolks with the sugar and vanilla flavor in a bowl.
Add the flour and then the warm milk.
Then transfer to the heat and stir with a whisk until it thickens.
Remove from the heat and let cool, then add the mascarpone and mix well.
On a cutting board, cut the ladyfingers in half using a smooth-bladed knife (the cut must be precise).
Take the two halves of the biscuit and fill with Nutella. Then arrange them in an 8-inch cake pan lined with parchment paper.
At this point, pour the prepared cream over and let it cool in the refrigerator overnight.
The next day, remove the springform and decorate with hazelnut crunch.
Storage of Ladyfinger Cake with Mascarpone Cream
This type of sweet preparation with cream and mascarpone should be stored in the refrigerator for up to 2-3 days. Alternatively, it can also be frozen for up to 1 month.
