Ingredients :
- The cream cheese mix
- 1000 grams cream cheese (Philadelphia/Mascarpone) at room temp
- 2/3 cup white sugar
- 2 scoops of vanilla ice cream out the freezer for 1 hour
- 1 tsp vanilla extract
- 500 ml whipping cream whipped to peaks
- the ladyfingers set up
- 2 packages ladyfingers, about 50 sticks
- 1 cup strawberry milk
- the decor and topping
- 1 lemon zest
- 1 strawberry syrup
- 1 white/brown cinnamon sugar
Method :
- Prepare a 9x13 inch pan by lining it with cling wrap for easy cleaning or use a disposable pan.
- In a bowl, cream the cheese and sugar together and combine them properly until the mixture becomes light and fluffy.
- Ensure that the ice cream is workable and add it to the mix with the vanilla extract to intensify the taste.
- Whip the cream to peaks with a standing mixer or by hand then add it to the mixture by folding it in to avoid deflating the gained air keeping fluffy.
- Pour the milk into a semi-deep dish and get the ladyfingers out the package in preparation for the dunking process.
- With a spatula, spread third of the creamcheese mixture evenly in the bottom of the pan.
- Take half of the ladyfingers and start dunking them quickly in the milk one by one then lining them onto the cream cheese.
- Spread the second third of the cream cheese mixture evenly on top of the ladyfingers. Repeat the process foe the remaining ladyfingers and cream cheese mixture.
- Once done with the layering, you can put in the fridge for 2 hours to set then enjoy the indulgence of this dessert or you can add some contrast to the look and the taste by grating in zest of half a lemon, dripping droplets of strawberry syrup then swirl them with a toothpick, and/or sprinkle some white/brown (or both) cinnamon sugar all over the pan then put in the fridge to set.
- Enjoy..!
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