John Myers
Ingredients for 16 servings:
- 200 g ladyfingers
- 100 g margarine (or room temperature butter)
- 2 bags of gelatin, ground white
- 800 g cream cheese (I use 0.2% fat – but it can also be double cream…)
- 300 g sugar
- 1 packet of vanilla sugar (or 2 tsp homemade vanilla sugar)
- 130 ml condensed milk
- 1 tbsp lemon juice
- 100 ml Amaretto
- 250 g cream
- ½ bag of cake icing (dark chocolate)
- Cookie(s) (Amarettinis)
Instructions
Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes
…the refrigerator also bakes it… and it’s DELICIOUS….!
Dough: Crumble the ladyfingers and knead them with the margarine (butter). Place them in a 26 cm springform pan on a cake plate and press the crumb mixture into the cake. Chill in the refrigerator for 1 hour. Cream: Let the gelatine soak in 10-12 tbsp of cold water for about 10 minutes. Mix the cream cheese, sugar, vanilla sugar, condensed milk, lemon juice, and Amaretto. Heat the gelatine, dissolve it, and let it cool slightly. Then mix it with a little of the cream cheese mixture and carefully fold in the rest. Whip the cream until stiff and fold it into the mixture. Spread everything on the base and chill for at least 4 hours. Then heat the icing and spread it in thin stripes on the cake (in a lattice pattern, just stripes, blobs – whatever you like), and then decorate with the crumbled Amaretti biscuits.
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