34ladyfingersuse more or less as needed; cut to fit where necessary
1pouch vanilla powder
4tablespoonssugar
17ozmilkto make the vanilla pudding
4cupscoffee made with instant coffeeI made my coffee pretty light, feel free to adjust according to your taste
2cupswhipped cream
For the whipped cream:
2tablespoonssugar
1cupheavy whipping cream
You will also need:
9" round cake pan with removable bottom
whisk
medium saucepan
tablespoon
hand mixer
mixing bowl
sharp knife
To decorate:
icing sugar
cocoa powder
chocolate flakes
Instructions
Make the whipped cream. Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks. Keep refrigerated until used.
Take a round cake pan with removable bottom and carefully arrange ladyfingers all around the sides and then on the bottom (using a sharp knife, cut some of the ladyfingers in small pieces to fit).
Using a tablespoon, add coffee over the ladyfingers at the bottom only, until slightly moist (don't pour too much coffee!)
Make the vanilla pudding as instructed on the package.
Pour a little over the ladyfingers bed at the bottom of the cake pan.
Immediately add another layer of ladyfingers, coffee and vanilla pudding.
Continue until you finish the ladyfingers.
Now it's time to pour some coffee over the ladyfingers around the sides. Again, don't pour too much coffee, a little goes a log way!
End with a generous layer of whipped cream.
Dust with cocoa powder, icing sugar and sprinkle chocolate flakes, as desired.
Keep refrigerated for at least 2 hours. Tastes better the longer it sits.
Remove the sides of the cake pan when ready to serve.