This cake is so simple and so delicious and so beautiful
- 4 cups heavy cream -
- ¾ cup confectioner’s sugar -
- 8 oz whipped cream cheese at room temperature -
- 2 pkg (7 oz each) lady fingers(see Note) -
- Coffee Mixture
- 2 Tbsp strong instant coffee dissolved in ½ cup hot water -
- 1 Tbsp (or less) coffee or chocolate liqueur -
- About ½ cup Dutch-process unsweetened cocoa for dusting -
1. In the bowl of a mixer fitted with a beater, whip heavy cream until stiff.
2. Add confectioner’s sugar and mix until incorporated. Add whipped cream cheese and mix just until smooth. Do not overmix.
3. Combine ingredients for the Coffee Mixture in a small bowl. Quickly roll each lady finger in the coffee mixture, coating on both sides, and place at the bottom of the springform pan (see Note). You may need to break some lady fingers in order to cover the bottom of the pan completely.
4. Arrange additional (undipped) ladyfingers upright around the edge of the pan side by side, with the curved sides of the ladyfingers touching the ring of the pan. Pack them tightly using the cookies on the bottom to hold/wedge the vertical ones in place against the edge of the pan.
5. Pour half the whipped cream mixture into the center and spread and smooth gently with the back of a spoon. Sprinkle unsweetened cocoa on top of the cream in a thin layer.
6. Make another layer of soaked lady fingers by repeating the steps for the first layer. Pour the remaining whipped cream mixture into the center of the cake and smooth gently with the back of a spoon. Dust with unsweetened cocoa (use a sieve to create an even layer).
7. Cover and refrigerate overnight to let flavors meld.
NOTE: I use the sugared lady fingers made by Paskesz that come in a blue bag. It is important not to soak the lady fingers too much, or they will crumble. Simply give them a quick roll in the coffee mixture. Test to make sure you are doing it right by breaking a dipped cookie in two. If the center is still dry, you are doing it correctly.