Please enter the email you’re using for this account.
This super cute and fun dish is amazing for the last day of Chanukah when everyone is going to thank you for making not a heavy fried dish. Enjoy!!!! P.S. You can make this four to five days in advance by freezing it.
ladyfingers or biscuits (I used biscuits)
2 cups of brewed coffee
1 and 1/2 cups of powdered sugar
16 ounces whipped topping (2 8-ounce containers)
additional 1/2 cup of powdered sugar
1 pinch or 1/8 teaspoon salt
1/2 teaspoon of vanilla extract
4-5 different types of jams, jelly, preserves or spread (I use Tuscanini strawberry, blackberry , raspberry and apricot preserve)
1/2 cup of rainbow sprinkles
In a stand mixer or with a hand beater, beat the whip topping till almost stiff peaks.
Then add the powdered sugar, salt, and vanilla extract. Continue beating till stiff peaks. Transfer into 1-3 large piping bags or ziplock bags.
Take an aluminum foil pan (you don’t need to grease). Take your ladyfingers and dunk them one at a time in the coffee for 3 seconds, then roll in the powdered sugar and place in the pan. Repeat with around 7-10 ladyfingers or until the bottom of the pan is covered.
Take the cream in the bag, cut a side of the bag on a diagonal, and pipe cream in a zig-zag over the ladyfingers until all of the ladyfingers in the pan are covered with one layer of cream.
Take one flavor of the jelly, jam, preserves, or spread and drizzle it with a spoon over the cream. Repeat with the rest of the ladyfingers, cream, and jelly until the top of the pan is covered with cream.
Once the top of the pan is covered with cream, don’t add the jelly as a drizzle. Instead, take all the flavors of jelly, put each one in a piping or ziplock bag and pipe on top of the cream small and big circles and rings to make doughnuts. Sprinkle the rainbow sprinkles over the top. Put in the fridge for 15-20 minutes or until ready to serve. Enjoy!
How Would You
Rate this recipe?
Please log in to rate
Reviews