This no-bake caramel dessert with ladyfingers comes together in about twenty minutes of work, plus chilling time. The base is a smooth cooked pudding cream enriched with caramel cookie spread and heavy cream, which gives it a silky texture. It is a sweet treat for coffee that holds its shape nicely once set in the refrigerator.
At a Glance:
Prep time: 10 min | Cooking time: 10 min | Total: 4 hours 10 min (including chilling)
Servings: 8 | Difficulty: Easy
Great for: a weekend get-together, a quick dessert for coffee
Make ahead: yes, it needs chilling
Storage: in the refrigerator for 2 to 3 days
Serving suggestion: with hot coffee
Main ingredients: ladyfingers and caramel cookie spread
Ingredients
- 18 ladyfingers (savoiardi)
- 3/4 cup plus 1 tablespoon (200 ml) milk, for dipping
- 2 1/2 cups (600 ml) milk, for the cream
- 2 eggs
- 1/4 cup plus 1 tablespoon (60 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 7 oz (200 g) caramel cookie spread (Biscoff-style cookie butter), divided: 1 3/4 oz / 50 g for the cream, 5 1/4 oz / 150 g for the topping
- 2/3 cup (150 ml) heavy cream
- 1 caramel cookie (Biscoff-style), crushed
Instructions
- Pour 3/4 cup plus 1 tablespoon (200 ml) of the milk into a shallow bowl and dip each ladyfinger in it on both sides very briefly, for 1 to 2 seconds.
- Arrange the dipped ladyfingers evenly in the bottom of a ceramic or glass dish measuring 12×8 inches (30×20 cm).
- Heat 2 1/2 cups (600 ml) milk in a saucepan until it is hot but just below boiling.
- In a second saucepan, whisk the eggs well with the sugar, then whisk in the cornstarch until the mixture is smooth and free of lumps.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Cook over low to medium heat, stirring constantly, until it thickens to a smooth pudding consistency.
- Take the hot cream off the heat, add 1 3/4 oz (50 g) of the caramel cookie spread and stir until smooth.
- Once the cream has cooled slightly, stir in the heavy cream (poured in liquid, not whipped) for a silky texture.
- Pour the cream over the ladyfingers, smooth the top, cover with plastic wrap and refrigerate for 3 to 4 hours.
- Warm the remaining 5 1/4 oz (150 g) caramel cookie spread for 15 to 20 seconds (microwave) and spread it evenly over the set dessert. Sprinkle the top with the crushed cookie.
Video Recipe
Tips and Storage
- Dip the ladyfingers for only a second. Otherwise they fall apart completely once the hot cream is poured over them.
- Warm the cookie spread for the topping only slightly, just enough to spread it easily without melting the cream underneath.
- Press the plastic wrap directly onto the surface of the pudding cream while it chills to prevent a tough skin from forming.
- Do not whip the heavy cream. It is stirred in liquid, only to soften the texture of the cream.
Frequently Asked Questions (FAQ)
Can I make the dessert a day ahead?
Yes. No-bake desserts like this taste best the next day, when the ladyfingers soften and the flavors come together in the refrigerator.
What can I use instead of cornstarch?
If you do not have cornstarch, you can use cook-and-serve vanilla pudding mix in the same amount.
The recipe is based on a version by Ricette Dolci, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
RATE THIS RECIPE
Add We Cook With Love to your preferred sources on Google
How does it work?
1. Tap the Add to Google button.
2. A Google window opens. Tap the blue Add button in it:
Done. The window closes and you stay on the recipe. Google will then show our recipes more often in search.
If you are not signed in to Google on your phone, the window will ask you to sign in first.
