Ladyfingers With Cream

1. 1

   In a deep dish combine the warm milk, coffee and brandy.

2. 2

   Set aside. Place the cream in a bowl and beat until firm (about 4 minutes). For perfect whipped cream, cream should be chilled in the refrigerator for at least 24 hours and the beaters and bowl should be chilled in the freezer for a few minutes before whipping the cream.

3. 3

   Place condensed milk in a bowl and stir with a fork or whisk.

4. 4

   Set aside.

5. 5

   Break up the gelatin, place in a bowl and cover with cold water. Soak for 5 minutes. Drain the gelatin and heat in the microwave for about 10 seconds.

6. 6

   Remove and stir with a fork.

7. 7

   Press the gelatin through a sieve and add to the condensed milk. Mix with a whisk.

8. 8

   Add the gelatin mixture to the whipped cream, folding gently with a spoon until combined.

9. 9

   Dip the ladyfingers in the milk mixture to absorb, taking care to not to over-saturate or allow to break apart.

10. 10

    Line the ladyfingers in the bottom of a serving dish and cover with the cream mixture. Repeat the layers, ending with the cream. Sprinkle the top with the reserved ladyfinger crumbs.

11. 11

    Store in the refrigerator overnight before serving.

* Per serving · 4 servings · Values may vary.

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