Today we bring to the table the Lemon Cream, Strawberries, and Pineapple Ladyfingers Dessert!
An easy, quick, and absolutely delicious ladyfingers dessert that you must try!
Have you ever had to prepare a dessert at the last minute? This ladyfingers dessert with cream and fruit will be your ace up the sleeve!!
Beautiful to present and you only need to turn on the stove to prepare the lemon cream! With just a few moves, the ladyfingers dessert is ready!
It’s perfect as a Sunday dessert or for festivities and occasions. You can personalize it with the fruit you like best, making it a dessert suitable for all seasons!
Let’s see together the ingredients to prepare this super Lemon Cream, Strawberries, and Pineapple Ladyfingers Dessert.
Be sure to read until the end, you’ll find useful tips for this recipe and a little gift for you ❤️
If you like desserts with strawberries, don’t miss these delicious suggestions too!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: about 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Lemon Cream, Strawberries, and Pineapple Ladyfingers Dessert
- 2 Egg Yolks
- 2 cups Whole Milk
- 1/4 cup Sugar
- 1/3 cup Cornstarch
- 1 vial Lemon Flavoring (or lemon zest)
- 10.5 oz Ladyfingers (about)
- 10.5 oz Strawberries
- Pineapple, canned (1 can)
- as needed Milk (or pineapple juice to soak the ladyfingers)
Tools
- Saucepan
- Spatula
- Mixer
- Loaf Pan
- Bowl
Preparation
Heat 2 cups of milk on low heat. Meanwhile, beat the egg yolks with the sugar and add 1 vial of lemon flavoring.
Beat until you get a yellow and frothy mixture.
If you prefer, you can use a simple hand whisk instead of an electric mixer.
Then gradually add the sifted cornstarch, and continue mixing until well combined.
Slowly pour all the mixture into the saucepan (the milk should be hot but not boiling), stir at length with the help of a kitchen whisk until the mixture thickens.
IMPORTANT: as soon as you see the cream starting to boil, remove it immediately from the heat. Pour the cream into a container (choose ceramic bowls, not plastic).
Cover with food wrap to prevent a skin from forming on the surface and let cool for about 4 hours.
Meanwhile, wash the strawberries and cut them into pieces, place them in a bowl, add a couple of tablespoons of sugar, a few drops of lemon, and let them macerate. Take the canned pineapple, drain it from its juice and squeeze the slices by hand. Set aside.
Once your cream is cold, take a loaf pan (mine is 11.4 inches), line the bottom and sides with parchment paper, making it protrude from the edges. Take a bowl and pour a bit of milk inside. Dip the ladyfingers without over-soaking them in the milk and arrange them horizontally on the bottom of the pan.
Fill with a bit of lemon cream, decorate with a few spoons of strawberries, and then cover with a new layer of ladyfingers soaked in milk. Fill again with some cream and then with the pineapple slices, which you can cut in half or into pieces.
Make the last layer of ladyfingers still soaked in milk, fill with the remaining cream, and decorate with pineapple slices and strawberries. Immediately place in the fridge and let rest for at least a couple of hours (I prepared it the night before and left it in the fridge all night).
When it’s time to serve your dessert, take it out of the fridge, lift the parchment paper and place it on a serving plate, slice and enjoy your delicious Lemon Cream, Strawberries, and Pineapple Ladyfingers Dessert!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
I don’t have a loaf pan, can I still make this dessert?
Of course! To make this dessert, it’s not necessary to use a loaf pan. We can use any molds and cake pans we have at home, the final result will not change 😉
Can I use other types of fruit?
Certainly! Depending on your tastes and especially on the season, you can make this delicious dessert using the fruit you prefer.
How long does this dessert last?
It can be stored in the fridge for about a couple of days. Alternatively, for those who prefer, it can be frozen and served as an ice cream cake. In that case, it should be sliced and served not yet thawed.
Or you can thaw it at room temperature and then enjoy it.
Once thawed, it cannot be refrozen.What can I use instead of fruit?
If you like chocolate, you can make a version for true chocolate lovers!! Take note!
Once the cream is ready, insert, while it’s still hot, 50 grams of dark or milk chocolate into the saucepan.
Stir quickly until you obtain a delicious chocolate cream.
At this point, instead of fresh fruit, you can use chocolate chips, coarsely chopped nuts, crushed hazelnut wafers, etc.
