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Chocolate Ladyfinger Dessert

southern.chef's picture
  Cocoa 1 Cup (16 tbs)
  Eggs 4 , separated
  Water 1⁄4 Cup (4 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  Powdered sugar 1 Cup (16 tbs), sifted
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Sugar 2 Tablespoon
  Ladyfingers 16 , split
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 1 1⁄2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon

Combine cocoa and 1/2 cup sugar in top of a double boiler, mix well.
Stir in egg yolks and water; bring water in bottom of double boiler to a boil.
Cook mixture, stirring constantly, for 5 minutes, set aside to cool.
Cream butter, 1 cup powdered sugar, and 1 teaspoon vanilla in a large bowl, beat in cooled cocoa mixture until smooth.
Stir in walnuts, set aside.
Beat egg whites (at room temperature) until foamy, gradually add 2 tablespoons sugar, beating until peaks are stiff, but not dry.
Fold egg white mixture into cocoa mixture, set aside.
Line bottom and sides of an 8-inch springform pan with ladyfingers, placing rounded sides of ladyfingers toward outside of pan.
Spoon chocolate mixture into pan; cover and chill 8 hours.
Combine whipping cream, 1 1/2 tablespoons powdered sugar, and 1/2 teaspoon vanilla, beat at medium speed of an electric mixer until stiff peaks form.
Spread whipped cream over chocolate mixture before serving.

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