Ingredients with Measurements:
- 1 package of ladyfingers (24 count)
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1/4 cup water
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1 cup fresh berries (optional)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Medium saucepan
- Whisk
- Mixing bowls
- Piping bag (optional)
Step-by-step instructions:
1. Line the bottom of the springform pan with parchment paper and arrange the ladyfingers around the sides of the pan, standing upright.
2. In a medium saucepan, whisk together the milk, sugar, cornstarch, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove the saucepan from the heat and pour the mixture into a mixing bowl. Cover with plastic wrap and refrigerate for 30 minutes.
4. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
5. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
6. In a saucepan, heat the 1/4 cup of water until it comes to a boil. Remove from heat and stir in the bloomed gelatin until it dissolves.
7. Add the gelatin mixture to the chilled custard mixture and whisk until smooth.
8. Gently fold in the whipped cream until fully incorporated.
9. Pour the mousse mixture into the prepared pan, smoothing out the top with a spatula.
10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
11. Once set, remove the cake from the pan and garnish with fresh berries, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 17g
Saturated fat: 10g
Cholesterol: 155mg
Sodium: 65mg
Total carbohydrates: 36g
Dietary fiber: 1g
Total sugars: 25g
Protein: 6g
Substitutions for ingredients:
- Ladyfingers can be substituted with sponge cake or angel food cake.
- Fresh berries can be substituted with any fruit of your choice.
Variations:
- Add a layer of fruit or jam between the ladyfingers and mousse.
- Substitute the vanilla extract with almond or lemon extract for a different flavor.
- Use chocolate ladyfingers and add cocoa powder to the mousse for a chocolate version.
Tips and tricks:
- Make sure the gelatin is fully dissolved before adding it to the custard mixture.
- Use a piping bag to pipe the mousse into the pan for a neater presentation.
- Chill the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream for best results.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh berries and mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or a glass of sparkling wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the custard mixture is lumpy, strain it through a fine-mesh sieve before chilling.
- If the mousse is too runny, chill it for longer until set.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Keep the cake refrigerated at all times to prevent bacterial growth.
Food history:
Ladyfingers, also known as savoiardi, are a type of sponge cake that originated in Italy in the late 15th century. They were traditionally served with zabaglione, a sweet wine custard, and later became a popular ingredient in desserts like tiramisu and charlotte.
Flavor profiles:
Light and fluffy mousse with a delicate vanilla flavor, paired with the sweet and slightly crunchy ladyfingers.
Serving suggestions:
Serve the Ladyfingers Mousse Cake as a dessert after a dinner party or special occasion.
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