Imagine a dessert so decadent, so luxuriously smooth, that it transports you straight to the charming cafés of Italy with just one bite. This Ladyfinger Pudding with Coffee Cream is not just a dessert—it's a culinary love affair that combines the delicate texture of ladyfingers, the rich warmth of coffee, and the silky smoothness of a classic custard. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 24 ladyfingers
- 2 cups milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Begin by gathering all your ingredients: 24 ladyfingers, 2 cups of milk, 1/2 cup of granulated sugar, 3 large eggs, 1 tablespoon of instant coffee granules, 1 teaspoon of vanilla extract, 1 cup of heavy cream, and 2 tablespoons of powdered sugar.
- Preheat your oven to 350°F (175°C). This will ensure that your pudding cooks evenly.
- In a medium saucepan, combine the 2 cups of milk and 1/2 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is warm but not boiling.
- In a separate bowl, whisk together the 3 large eggs until well beaten. Gradually pour in the warm milk mixture into the eggs, whisking constantly to prevent the eggs from scrambling.
- Add the 1 tablespoon of instant coffee granules and 1 teaspoon of vanilla extract to the egg and milk mixture. Stir well until the coffee granules are fully dissolved.
- In a rectangular baking dish, arrange half of the ladyfingers in a single layer at the bottom. You may choose to briefly dip each ladyfinger in the milk mixture for added flavor, but this is optional.
- Pour half of the coffee-infused custard mixture over the layer of ladyfingers, ensuring they are well soaked.
- Repeat the process by adding the remaining ladyfingers in another layer on top of the custard, followed by the rest of the custard mixture. Gently press down the layers to ensure they are compact.
- Place the baking dish in the preheated oven and bake for about 30 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
- While the pudding is baking, prepare the coffee cream. In a mixing bowl, combine the 1 cup of heavy cream and 2 tablespoons of powdered sugar. Whip the cream using an electric mixer until soft peaks form.
- Once the pudding is done baking, remove it from the oven and allow it to cool at room temperature for about 10 minutes. After cooling, transfer it to the refrigerator to chill for at least 30 minutes before serving.
- To serve, cut the pudding into squares and plate them. Top each serving with a generous dollop of the whipped coffee cream.
- Enjoy your delicious Ladyfinger Pudding with Coffee Cream!
Tips
- Use fresh, high-quality ladyfingers for the best texture and flavor.
- When dipping ladyfingers, do so quickly to avoid making them too soggy.
- Ensure your milk is warm, not boiling, when mixing with eggs to prevent scrambling.
- Use an instant-read thermometer to check that your custard sets properly.
- For an extra flavor boost, consider adding a splash of coffee liqueur to the custard.
- Chill the pudding thoroughly for the most refreshing and set consistency.
- Whip your cream just until soft peaks form to maintain a light, airy texture.
- For a make-ahead option, this dessert can be prepared a day in advance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 160mg
