1 pound of 22 cm diameter ladyfinger
3 eggs
5 tablespoons of sugar
2 1/2 cups of milk
1 envelope of unsweetened gelatin
1/2 cup of strong coffee
3 tablespoons of cognac
1 can of chilled and siren-free whipped cream
1 pound of 22 cm diameter ladyfinger
3 eggs
5 tablespoons of sugar
2 1/2 cups of milk
1 envelope of unsweetened gelatin
1/2 cup of strong coffee
3 tablespoons of cognac
1 can of chilled and siren-free whipped cream
1 Cut a 1 cm thick slice from the ladyfinger. Reserve
Create a hole in the center, leaving a 2 cm border and bottom
In a blender, beat the eggs with three tablespoons of sugar until doubled in volume
2 Add milk, heat over low heat while stirring constantly for five minutes, and let cool
3 Prepare the gelatin according to the packaging instructions and combine with the cream
Divide the cream into two parts
In one part, mix in coffee; in the other, add cognac
Beat the whipped cream with the remaining sugar until thickened
Divide again into two parts
4 Reserve one part in the refrigerator and divide the other into two
Gently combine the coffee-flavored cream and the cognac-flavored cream
5 Place the coffee-flavored cream in the ladyfinger cavity, let it firm up slightly, and add the cognac-flavored cream
Finally, place the reserved whipped cream on top
Refrigerate for three hours
Cut the reserved ladyfinger slice into cubes and sprinkle over the cake.
