mixed berries, the necessary amount for decoration
brandy, or rum as needed
600 grams ladyfingers
coconuts, optional
Preparation
30 mins
0 mins
Low
Whip the cream until it doubles in volume and forms stiff peaks. Set aside.
Cream the cream cheese in the mixer, gradually add the powdered sugar, alternating with the evaporated milk until smooth and fluffy, at that moment add the cherries with their juice.
Once incorporated, pour the cream mixture over the cheese and gently fold in the entire mixture.
Place wax paper at the base of a mold, add a layer of ladyfingers and with a brush moisten each ladyfinger only on the smooth side, then add a layer of the cream and cheese mixture, arranging the ladyfingers in a circle to form a small barrel.
Alternate a layer of ladyfingers with a layer of cream until finishing the cookies and the mixture, ending with a layer of cream cheese filling.
Cover the mold with plastic wrap and refrigerate for 8 hours, decorate with red fruits and coconut if desired.
Unmold 20 minutes before serving and decorate the cookies with a bow.
Tip: the ladyfingers should only be dipped on one side with the brandy or rum, as they can break if too wet, so be very careful.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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