No-Bake Ladyfinger Cream Cake

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 385 kcal

Pour the 33% whipping cream into a bowl.
Add sugar.
Add the teaspoon of vanilla essence.
Beat the mixture with a mixer on high speed for about 4 to 5 minutes, until the cream becomes thick and holds soft to medium peaks.
Pour the milk into a shallow dish and quickly soak the ladyfingers in it, one by one, without letting them fall apart.
Arrange the soaked ladyfingers in a single layer in a rectangular baking tray or dish.
Spread half of the whipped cream evenly over the first layer of ladyfingers.
Dip the remaining ladyfingers in milk and add a second layer over the cream.
Spread the rest of the whipped cream on top and smooth the surface with a spatula or knife.
Generously sprinkle cocoa powder over the top of the cake for decoration. If you like, you can also add grated chocolate, fruit, or other toppings.
Cover the cake with plastic wrap and refrigerate it for 5 to 6 hours, or until the layers are well set and the biscuits are soft.
Slice the ladyfinger cream cake and serve chilled. Enjoy.

Use well chilled heavy cream with at least 30–33 percent fat so it whips quickly and stays stable in the fridge.
Do not soak the ladyfingers for too long in milk – a quick dip is enough, otherwise they will fall apart and the layers will lose shape.
Let the cake rest for at least 5–6 hours, or overnight for best texture; this time allows the cream to firm up and the biscuits to soften evenly.
If you plan to keep the cake longer than 24 hours, cover it tightly so the cream does not absorb fridge smells and the cocoa on top does not dry out.
For a lighter version, you can reduce the sugar slightly or replace part of the whipping cream with chilled Greek yogurt, but the texture will be a bit less rich.

Nutrition information is automatically calculated, so should only be used as an approximation.

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