This creamy and delicate ladyfinger roll cake is a gourmet challenge for those who grow bored with sponge cakes. But here's the nice part- it doesn't require baking!
If you don't want store-bought pudding, you can use our créme anglaise or créme patisserie recipes.
Image Source:
Tiphero.com
Ingredients for Ladyfinger Roll Cake:
Method of preparing the Ladyfinger Roll Cake:
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In a bowl, dip each ladyfinger into the milk.
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Lay a long piece of plastic wrap on the counter. Place two rows of ladyfingers, side by side, on the plastic wrap. Cover with a second piece of plastic wrap, and place them in the fridge for 4 hours or overnight.
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If needed, brush on some milk and chill for another hour. Once pliable, remove the top plastic and spread the pudding in a thin, even layer over the ladyfingers. Leave a 1/2-inch border along one of the long sides.
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Place the bananas, lengthwise, in the middle of the row of ladyfingers that are completely covered with pudding or pastry cream.
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Carefully, using the extending plastic wrap, roll the ladyfingers up and over the bananas and continue rolling the entire cake to form a cylinder with the ends of the two rows of ladyfingers coming together.
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Chill in the fridge for 30 minutes.
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Serve on a long plate, sprinkle with cocoa powder for garnish and top with whipped cream with the help of a piping bag.
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