Desserts
No-Bake Caramel Ladyfinger Dessert: Silky Cooked Pudding Cream and Only 20 Minutes of Work
A no-bake dessert with ladyfingers, a silky pudding cream and caramel cookie spread.
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.
- 1. Dip the ladyfingers for only a second. Otherwise they fall apart completely once the hot cream is poured over them.
- 2. Warm the cookie spread for the topping only slightly, just enough to spread it easily without melting the cream underneath.
- 3. Press the plastic wrap directly onto the surface of the pudding cream while it chills to prevent a tough skin from forming.
- 4. Do not whip the heavy cream. It is stirred in liquid, only to soften the texture of the cream.
- Total time includes 3 to 4 hours of chilling. Store in the refrigerator for 2 to 3 days.