This creamy and delicate ladyfinger roll cake is a gourmet challenge for those who grow bored with sponge cakes. But here's the nice part- it doesn't require baking! If you don't want store-bought pudding, you can use our créme anglaise or créme patisserie recipes.
Ingredients :
Ladyfinger cookies - 24
Milk - 1 1/2 cups
Vanilla pudding - 2 cups (or pastry cream)
Banana - 2 (peeled)
Cocoa powder - 1 tbsp. (or instant coffee)
Preparations
In a bowl, dip each ladyfinger into the
milk.
Lay a long piece of plastic wrap on the counter.
Place two rows of
ladyfingers, side by side, on the plastic wrap.
Cover with a second
piece of plastic wrap, and place them in the fridge for 4 hours or
overnight.
If needed, brush on some milk and chill for another hour.
Once pliable,
remove the top plastic and spread the pudding in a thin, even layer over
the ladyfingers.
Leave a 1/2-inch border along one of the long sides.
Place the bananas, lengthwise, in the middle of the row of ladyfingers
that are completely covered with pudding or pastry cream.
Carefully, using the extending plastic wrap, roll the ladyfingers up and
over the bananas and continue rolling the entire cake to form a
cylinder with the ends of the two rows of ladyfingers coming together.
Chill in the fridge for 30 minutes.
Serve on a long plate, sprinkle with cocoa powder for garnish and top
with whipped cream with the help of a piping bag.
