Just like any meal, you should always have a quick and easy dessert recipe up your sleeve. If you love chocolate pudding, you will love this easy variation to classic dessert. It’s got layers of vanilla and chocolate between the soaked ladyfingers. The richness of chocolate pudding complements the sweetness of vanilla cream and the bitterness of cocoa powder so well. And what’s even better is that this recipe is ultra easy to make.
This no-bake recipe is perfect if you want to impress your guests without having to spend hours in the kitchen. You can also make this dessert for any special occasion or just as a sweet treat anytime.
Savoiardis or ladyfingers are very popular Italian Meringue cookies. They get their name from looking like fingers. Lol! They are commonly known for as a cookie base for Tiramisu, but ladyfingers are not just limited to Tiramisu. They are so versatile. You can make so many desserts with it. They can be used in trifles or in layer cakes. These are easily available at a departmental store near you. If you can’t find Savoiardi, then you can totally make this recipe with Vanilla Sponge cake. Just cut the cake into long strips.
Tips:
- If you are making this dessert for just adults, you can add liquor too. Simply soak the lady fingers in a mixture of milk and Kahlua liqueur or Bailey’s or any other liquor of your choice.
- You can also make this dish by layering the cookies and pudding in ramekins or dessert glasses instead of a large dish.
- Make sure the fresh cream you will use is completely chilled. Also put the bowls in which you will whip, in the freezer for an hour before whipping.
- If you don’t have cornstarch and vanilla extract, you can use vanilla custard powder for the pudding.
- Use good quality dark chocolate and cocoa powder for best taste.
Let’s see how we can make this delicious dessert
Recipe: for approx 12 by 8” deep rectangular dish
Ingredients
- Savoiardi or Ladyfingers: 14 cookies
- Milk: 1 cup for dipping Savoiardi
For Chocolate Pudding
- Milk: 750 ml + 4 tbsps
- Sugar: 2 tbsps
- Salt: A pinch
- Unsalted Butter: 30 grams
- Cornflour or Cornstarch: 2 tbsps
- Unsweetened Cocoa Powder: 2 tbsps
- Pure Vanilla Extract: 1 tsp
- Dark Chocolate (70%): 80 grams
- Instant Coffee Powder: 1 tsp
For Vanilla Cream
- Chilled Fresh Cream: 200 ml
- Vanilla Icecream: 200 ml
- Icing Sugar: 2 tbsps
Instructions:
For Chocolate Pudding
- In a heavy bottom pan, add milk, sugar and unsalted butter. Mix till it melts.
- Mix 2 tbsps cornflour in 4-5 tbsps of cold milk and keep aside.
- Once the sugar dissolves and butter melts, lower the flame and add cornflour mixture and cocoa powder. Whisk it well for 3-4 minutes till cornflour completely dissolves and there are no lumps.
- Now add vanilla extract, salt, and mix 1 tsp coffee in a tbsp of water and add. Cook on a medium flame till the milk thickens and reduces to almost half. It should coat the back of the spoon.
- Switch off the flame. Chop dark chocolate in chunks and add to hot pudding. Whisk everything till chocolate melts completely.
- Let the pudding come to room temperature. Then in a blender, pulse it for few seconds to make it smooth. This will ensure that the pudding is smooth and there are no lumps. Do not blend for long. Just give one blitz.
- Put it in bowl, cover it with a lid or a cling and refrigerate for 2 hours or till it becomes cold.
For Vanilla Cream:
- Take super chilled fresh cream in a bowl. I used Amul Fresh Cream which has 25% fat content. Refrigerate the cream overnight or for 6-7 hours till is completely chilled.
- In the same bowl add slightly melted vanilla ice-cream and icing sugar. Put the mixing bowl with cream on ice bath. Basically, take a larger vessel, fill it with chilled water and ice cubes and place the mixing bowl with cream on it.
- Now with the help of an electric beater, whip it all till you get soft peaks. You can use your hands too and whisk it with a manual whisker if you are in the mood for some arm workout.
Assembling:
- Take milk in the glass. Dip savoiardi one by one and place it on the rectangular dish. Leave no gaps.
- Top it with cream base followed by chocolate pudding or vice versa. It’s totally your choice. If you want white layer on top, then add chocolate pudding first and then cream. Make 2 such layers.
- Cover the dish with a cling and chill for 4 to 5 hours. Once set, garnish it the way you like. I topped it with some unsweetened cocoa powder, chocolate shavings and fresh cherries.
- Cut and serve chilled. This dessert stays good in refrigerator for upto 2 days.
Enjoy 😊
Do give this recipe a shot. I am sure this will become your new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you.
