Prep 15 mins
Cook 4 hrs
A traditional Christmas dessert at our house. Very rich but light - the perfect ending to a big meal. You can make it with any variation (change the cookie and the extract) but the "traditional" one is listed below. (And the lady fingers should be the fluffy soft kind - not the hard Italian ones.)
- 2 dozen ladyfingers
- 3 1⁄2 ounces gelatin
- 7 ounces sugar
- 1⁄2 cup milk
- 1 pint heavy cream
- 6 egg whites
- 1⁄4 teaspoon vanilla
- Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
- Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
- Beat the egg whites until frothy.
- In a separate bowl, whip the cream until thick but not stiff.
- Fold in the sugar.
- Fold in the vanilla.
- Fold in the egg whites.
- In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
- Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.