Layered Vanilla Pudding Dessert with Ladyfingers and Eggnog
The delicious eggnog vanilla pudding cream captivates with its intense eggnog flavor, and the ladyfingers drizzled with espresso round off the whole dessert.
The dessert itself has an amazing creamy, soft, and wobbly consistency with a lovely yellow colored layers.
Pin Recipe
Print Recipe
Equipment
- Springform pan 8 inch
- Small Saucepan
- Wooden spoon
- Hand mixer or food processor with a whisk attachment
- Ladle
Ingredients
- 40 Ladyfingers
- 2 shots Espresso
- 3 tsp Gelatin
- 9 tsp Cold water
- 4 cups Whole milk
- ¼ cup Granulated sugar
- 1.5 oz Vanilla pudding powder
- 1 cup Egg liqueur
- 1 cup Whipped cream
Instructions
- Brew two double espressos in a metal pitcher and set aside.2 shots Espresso
- Prepare the gelatin according to the instructions. The gelatin we use in our recipes is mixed with three times the amount of cold water and then left to swell for 10 minutes.3 tsp Gelatin, 9 tsp Cold water
- Take eight tablespoons of cold milk and add them to a small mixing bowl. Mix it with the pudding powder and whisk until smooth.4 cups Whole milk
- In the meantime, bring the remaining milk to a boil in a small saucepan and add the granulated sugar.4 cups Whole milk, ¼ cup Granulated sugar
- Simultaneously, whip the whipped cream until very stiff using your kitchen machine.1 cup Whipped cream
- Once the milk is boiling, please remove it from the heat and add the vanilla pudding mixture.1.5 oz Vanilla pudding powder
- Bring to a boil again briefly. Remove the heat and stir in the egg liqueur and the prepared gelatin.1 cup Egg liqueur
- Finally, combine the very stiffly whipped cream with the eggnog pudding mix and set aside.
- Take a ø 8-inch springform pan and place the ladyfingers close together as the bottom layer.40 Ladyfingers
- Then drizzle the ladyfingers with some espresso.2 shots Espresso
- Follow with five ladles of eggnog pudding cream. Make sure that the biscuits are covered entirely with eggnog pudding.
- Now we place the next layer of ladyfingers. Again, you can either dip the ladyfingers in coffee beforehand or drizzle them with coffee after layering, as you prefer.
- Add five more ladles of pudding mix, for the next pudding layer..
- Repeat until the springform pan is filled to the top.
- Finish with a layer of ladyfingers to make the dessert even more visually appealing.
- Once the layering is finished, cover the springform pan with a plate or plastic wrap and refrigerate for at least eight hours (preferably overnight) to cool entirely.
- After the chilling time is up, remove the pan from the refrigerator. Cut along the edge with a knife before opening the springform pan.
- Then remove the springform pan and serve the dessert immediately in the form of neat slices.
Video
Nutrition
Serving: 1Slice | Calories: 247kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 121mg | Potassium: 210mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 413IU | Vitamin C: 0.3mg | Calcium: 151mg | Iron: 1mg
Calories: 247kcal
Servings: 12 Slices
