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Lady Fingers Napoli

 

What a surprise. Went to close the front door last night and was treated to this beautiful sunset – looked like the sky was on fire.   With the weather warmer, David and I went out on the front porch to enjoy the scene and take a few pictures. Spring is definitely in the air – the yellow field flowers are starting to bloom as are the peach and plum trees.  I’m looking forward to getting out in the yard this weekend to see what else is popping out and do a little cleaning up. Have lot’s of plans – what else is new? Just never know how much time I’ll have to get things done.

Did try out the lady finger dessert – and it was very good.  In fact, if you don’t tell anyone you made them, I would bet they’d think  you’d gone to the bakery.

Decided not go the lemon-y route – but prepared them more along the lines of a cross between a Boston Cream Pie and a Napoleon – so decided to name  them Lady Fingers Napolí. I made mine sugarfree – you can get that recipe at this link  – but I’m posting the traditional ‘sugar’ recipe below.

Ingredients

  • 2 Packages of prepared lady finger pastries
  • 1 box of Vanilla Instant pudding
  • 1-3/4 cups milk
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons water (approx)
  • 1+ tablespoon chocolate chips (melted *)

*  To easily melt this small a quantity of chocolate chips, place them in a microwave safe bowl and then microwave in 10 second intervals until they are soft.  They will not become liquid so be careful not to over cook. Test them for softness after each 10 seconds.

 Directions

  1. Make the pudding per box directions for a pie. Chill for 30 minutes.
  2. In small bowl mix the powdered sugar and water until spreadable. Set aside
  3. In another small bowl, melt the chocolate chips in the microwave and then add 2 tablespoons of powdered sugar and enough water for a consistency thin enough to drizzle but not run. Set aside
  4. Place approximately 1 tablespoon of pudding on bottom half of lady finger . The lady fingers I purchased were already split, if the ones you are using are not cut, you will need to cut them before proceeding. 
  5. With a knife or spatula spread the white frosting on the top side of the lady finger before placing it onto the bottom portion with the pudding.
  6. Place each completed lady finger back into the original holder or on a long flat dish – one that will fit in the refrigerator.
  7. Repeat the process until all the lady fingers have pudding and frosted tops
  8. Drizzle the chocolate glaze-frosting in a single line down the middle of each pastry (vertical)
  9. Using the back of a knife, drag the knife – left-right – through the chocolate, then alternate right to left, several times until you have a nice pattern on the top.
  10. Chill for at least 1-2 hours before serving for best flavor.

We found that they had even a better flavor after sitting in the fridge over night. Can’t say if they would be better the day after that – they didn’t last that long!

 

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