Best 4 Ladyfinger Ice Cream Cake Recipes

STRAWBERRY LADYFINGER ICEBOX CAKE

Steps:

• In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary., In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top., Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.

KAHLUA ICE CREAM CAKE RECIPE - (3.7/5)

Steps:

• 1. Line sides and bottom of 10 inch springform pan w with lady fingers 2. Stir together softened ice cream, add instant coffee and Kahlua, stir well 3. Stir in 7 of the crushed candy bars 4. Spoon ice cream into prepared pan 5. Freeze until solid 6. Spread Cool Whip 7. Sprinkle with remaining candy bar and freeze until serving time

TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS

Steps:

• Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
• Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
• To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
• Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
• Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
• Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.

LEMON LADYFINGER DESSERT

Steps:

• Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside. , In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.