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Replacing crisp lady fingers in a recipe

89 posts
Joined: Feb 17, 2006


Posted to Thread #5073 at 10:29 pm on Dec 24, 2006

I have looked high and low for the crisp lady finger cookies to no avail. I bought the regular ones and dried them out - they are as hard as a rock, but the more I think of it, the more I think they will dissolve when I dip them for my trifle recipe. I did find a European cookie called Biscoff, they appear to be an oblong crisp cookie like a Nilla Vanilla cookie. Should I use the 'hard as a rock' lady fingers I dried out or use the more sturdy European biscuit type cookie? Thank you. Here is the recipe....


A dream-come-true holiday dessert: so easy to assemble, yet so very impressive (and delicious, too).

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.

Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.

Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.

*Available at some supermarkets and at Italian markets.

Makes 16 servings.



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