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Cream Cheese (1/2 cup)
with a hand mixer until it is spread out. Then, scatter in
Caster Sugar (1/2 cup)
and whip until it is nicely combined.
Meanwhile, heat the
Gelatin Powder (1 tsp)
Water (2 Tbsp)
in the Panasonic Microwave Oven for about 20 seconds.
Heavy Cream (3/4 cup)
into the cream cheese mixture and whip until the mixture is thickened. Flavor it with some
Rum (2 Tbsp)
Vanilla Extract (1 tsp)
. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed, then put it into the fridge for an hour. The mixture will be a little runny once you add the gelatin mixture but not to worry.
Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
To assemble, soak the
Coffee (1 cup)
Rum (2 Tbsp)
mixture until saturated and arrange them neatly into a rectangular pan, approximately 13x18-cm.
Then, pour half of the cream mixture into the pan. Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over. Cover with a lid and let it chill overnight to firm everything up together. Dust
Unsweetened Cocoa Powder (to taste)
before serving. Cooking results may vary depending on microwave oven used.
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