Very simple, very good! The kids will enjoy helping you make this no-bake dessert.
Yield 1 cake Prep Time 1 hour Chilling Time 1 hour
1/2 cup butter, room temperature
1/2 cup sugar
1/2 all-purpose cream, chilled
1/2 cup coarsely chopped chocolate cookie sandwiches
32 pieces ladyfinger biscuits
2 cups powdered sugar
1/2 cup cocoa powder
6 tablespoons evaporated milk
6 tablespoons butter, room temperature
1 In a bowl, cream together 1/2 cup butter and sugar. Then add in the cream. Fold in the chopped chocolate cookies.
2 Line a rectangular glass or ceramic dish with ladyfingers—make sure that none overlap. Spread the cream mixture on top, covering each and every biscuit.
3 Line the top with another layer of ladyfingers. Refrigerate for 30 minutes.
4 Make the chocolate glaze: In a bowl, mix together powdered sugar, cocoa powder, milk, and 6 tablespoons butter.
5 Take the chilled mixture and pour the glaze on the ladyfingers. Refrigerate for 20 minutes to 1 hour. Sprinkle with nuts if desired.
• If you have ready chiffon or white cake on hand, you can use thin layers of cake instead of ladyfingers.
• Not fond of chocolate cookies? Omit them and just fold in any flavoring of your choice. Try 1 teaspoon of coffee powder with the filling or even amaretto to satisfy a more mature dessert crowd.
Photography by Ocs Alvarez â”‚ Food Styling by Pixie Sevilla-Santos
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