Ladyfingers

Ladyfingers

Ingredients

•  4 eggs, separated
•  2/3 cup white sugar
•  7/8 cup all-purpose flour
•  1/2 teaspoon baking powder

Instruction

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Ladyfinger Dessert

Ladyfinger Dessert

• Ingredients:
• 2 (3 ounce) packages ladyfingers, split and separated
• 1 cup strong coffee, at room temperature
• 1 (8 ounce) package cream cheese, softened
• 2 cups cold milk
• 2 (3 1/2 ounce) packages instant vanilla pudding or 2 (3 1/2 ounce) packages instant vegetarian vanilla pudding mix
• 1 (8 ounce) container Cool Whip

Instruction

Brush the cut side of the ladyfingers with about 1/4 cup of the coffee.
Place ladyfingers on bottom and up the sides of a 2-quart serving bowl or dish.
In a large mixing bowl, with a whisk, beat cream cheese and remaining 3/4 cup of coffee until smooth.
Gradually whisk milk in, until smooth.
Add pudding mixes; beat with whisk for one minute or until well blended.
Gently fold in half of the Cool Whip, which would be 1 1/2 cups in case you want to substitute real whipped cream.
Spoon into the ladyfinger-lined bowl and cover; refrigerate for at least one hour.
To serve, top with remaining Cool Whip. Enjoy !