This lovely ladyfinger torte is filled with luscious strawberry cream.
1 (16-ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
2 (8-ounce) packages cream cheese
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups (1 pint) whipping cream
2 (12-ounce) packages ladyfinger cookies
- Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
- Beat cream cheese, sugar, and vanilla together until smooth. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Arrange ladyfingers around sides and bottom of the 8 or 9-inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour half the filling into pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers. Spread strawberry sauce over top of cake and place the strawberries on top. Refrigerate for several hours before removing from pan.
Makes 8 servings.