Cherry & Strawberry Icebox Cake
Ingredients
-Custard:
- 3 cups milk
- 1 1/2 tbsp. vanilla extract
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tbsp. unsalted butter
-24 Lady Fingers (Savoiardi)
-220 g Whipped cream
-1 tbsp confectioners sugar
-1 tsp vanilla extract
-300 g fresh strawberries, hulled and sliced and patted dry
-300 g cherries,
Preparation
1
With a hand mixer or in the bowl of a stand mixer, whip the whipped cream, confectioners sugar and vanilla extract until it just holds, stiff peaks.
2
Custard:
3
Pout milk and vanilla in a medium saucepan and bring to a boil over medium heat.
4
Whisk the egg yolks and sugar in a bowl until light and fluffy.
5
Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated.
6
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
7
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
8
Add strawberries and cherries into the custard.
9
Arrange lady fingers in the bottom of a Tupperware slice container.
10
Spread the pudding over the lady fingers, and top with whipped cream.
11
Chill for at least 4 hours before serving.
.
