One of my favorite Memphis friends, Ashley Bonds Dacus, shared this recipe with me today – I can’t wait to make this one! She said this is a glorified strawberry shortcake made with ladyfingers, whipped cream, cream cheese, and sugar. It’s so pretty too.
This was the Mississippi Magazine 2010 Recipe Contest Grand Prize Winner, submitted by Ruth Smith of Brandon, MS.
The magazine also had some great variations – Lemon, Grand Marnier, Mini Crowns using mini springform pans. It’s a good basic recipe to get creative with.
2 (3 oz.) packages ladyfingers
1 (8 oz.) package cream cheese, softened
1/2 c sugar
2 c whipping cream
1 tsp vanilla
Fresh raspberries or fresh chopped strawberries
2 tbsp red currant jelly
1 tbsp water
For garnish: lemon peeling curls & fresh mint
Lightly grease the bottom of a 9-inch springform pan. Line the sides with half of the ladyfingers, rounded sides out. With an electric mixer, beat cream cheese in large bowl until creamy, about 1 minute. Gradually add sugar and continue beating for 1 minute. In another large mixing bowl, combine cream and vanilla and beat with electric mixer until soft peaks form; do not over beat. Fold beaten cream into cream cheese mixture. Spread half of cheese filling in bottom of pan. Arrange remaining ladyfingers on top of filing. Top with remaining filling. Cover and refrigerate overnight. Heat red currant jelly and water until dissolved; cool. Before serving, arrange berries on top and drizzle with red currant jelly glaze and garnish with lemon curls and mint. Yield: 12 servings.
“It’s a great warm weather dessert because it’s so light (and by light I don’t mean calories!).” Ashley Bonds Dacus