Lady Fingers?

[Rikersmom]

I recently moved and haven't yet unpacked my cookbooks. Got a really great recipe from a friend for a raspberry dessert that calls for lining a springform pan with lady fingers. I know this is a silly question for you great cooks--but how do I line the pan???? Do I open up the lady fingers and line it with the halves? Is there a trick to doing the bottom of the pan? I guess that you stand the lady fingers up around the pan, right?

Any help will be appreciated. Thanks very much.

 

[gina2000]

Butter the springform pan. Line the sides with the lady fingers, raised side out. Smoosh the lady fingers on the bottom....cutting and fitting if necessary. Because they are soft, you can really manoever them into place. It doesn't have to look perfect. It doesn't have to fill every single gap.

Have fun! We do a ricotta/heavy cream mixture that uses this lady finger technique.

I'd love to see your recipe!

 

[Rikersmom]

Thanks very much, Gina. Can't wait to try it. I'll post the recipe soon.

 

[Rikersmom]

To Gina2000:

Here's the recipe:

Ladyfinger Raspberry Dessert

1/2 cup sugar
1 (8 oz) pkg. cream cheese
1 pint whipping cream
2 pkg frozen raspberries
1 small pkg vanilla pudding--not instant
2 pkg ladyfingers

Cream the sugar and cream cheese together. Set aside. Whip the cream and blend together by hand with the sugar/cream cheese mixture. Refrigerate. Defrost berries; drain and save juice. Mix 1 1/2 cups juice with the vanilla pudding mix; cook until thick. Cool and add the berries.

Line a spring form pan with ladyfingers. Spread with half the cream mixture and half of the berry mixture. Add the rest of the cream mixture and top with the rest of the berries. Refrigerate.


I haven't made it myself yet, but WOW is it good!

 

[gina2000]

Sounds FABULOUS! I'm printing it out for future consumption!