The ladyfingers pastries are a clever, quick, no-bake, and very delicious treat. I had some ladyfingers to use but didn’t feel like making the classic tiramisu, so I got inspired by a video I saw on social media and prepared these ladyfingers with a creamy no-bake cream filling, similar to cheesecake, and decorated them with fresh strawberries. What a spectacle! The ladyfingers pastries are made in just a few minutes with few ingredients, but they are so beautiful they look like they came from a pastry shop. If you bring a nice tray of these mini-pastries to someone’s house, or if you serve them to your guests, you will make a great impression with little effort, guaranteed. They’re also perfect as an Easter or Easter Monday dessert!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 20 ladyfingers pastries
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 14 oz ladyfingers
- 7 oz cream cheese
- 3/4 cup whipping cream
- 1/4 cup sugar
- 1 lemon zest
- to taste milk
- to taste shredded coconut
- to taste strawberries
Steps
The ladyfingers pastries are super easy and quick to make. First, whip the cream with the sugar until it’s very firm.
Add the cream cheese, grated lemon zest, and mix everything together.
Transfer the cream into a piping bag with a large tip that is slightly smaller than a ladyfinger. Take a ladyfinger, put some cream along its entire length, and close it with another ladyfinger.
Quickly dip the pastries in milk and then in shredded coconut. Place the ladyfingers pastries in paper cups and decorate the top with the remaining cream, always using a piping bag with a smaller tip.
Finish the ladyfingers pastries with strawberries cut in half.
Notes:
The ladyfingers pastries can be kept in the fridge for 2-3 days. You can serve them immediately if you don’t like them soft, but I recommend waiting at least 30 minutes. Because they are soft, it is necessary to use paper cups. You can decorate them as you like, with chocolate or other fresh/dried/candied fruit of your choice. You can substitute the cream cheese with ricotta or mascarpone. If you don’t want to use cream, use 14 oz of mascarpone or ricotta, and you can use either the fresh milk-based one or the plant-based one. If the cream turns out too soft, put it in the fridge for a bit. It’s important that the cream is very cold.
More desserts with ladyfingers HERE
