John Myers
Ingredients for 1 servings:
- 300 g ladyfingers
- 250 g butter
- 400 g double cream cheese
- 150 g sugar
- 1 packet of vanilla sugar
- 1 pack of jelly (lemon flavor)
- 1 cup water, hot
- 500 ml cream
- 1 lemon(s), juice
- 50 g ladyfingers
- some breadcrumbs
Instructions
Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes
simple, delicious and fresh … mmmh
For the base, first place a 26cm springform pan on the baking sheet. Crumble 300g ladyfingers very finely (works well with a grater) and melt the 250g butter in a saucepan. Mix the butter and crumbs well until a firm mixture forms. Pour this mixture into the springform pan and press down firmly. To prevent the base from becoming soft later, sprinkle some breadcrumbs over it (this is tasteless and works wonders). For the cream, whip the 500ml cream until stiff. Dissolve the jelly in a cup of hot water and let it cool slightly. Now mix the 400g cream cheese, the vanilla sugar, the juice of one lemon, and the 150g sugar until smooth. Fold this cream cheese mixture into the whipped cream and also fold in the cooled jelly. Mix everything well and spread it on the breadcrumb-coated base. Now add 50 g (or more) of sponge finger crumbs to the cream and refrigerate for one day (in winter it is enough to put it outside for 4 hours).
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