"The Ladyfinger Specialist Since 1901"

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Ideas

1 package (6 ounces) white chocolate baking bars, broken

1 ½ cups heavy or whipping cream

2 tablespoons unsifted confectioners' sugar

½ teaspoon vanilla extract

1 cup flaked coconut

3 packages (3 ounces each) ladyfingers

Sweetened Whipped Cream (recipe follows)

In top of double boiler over hot, not boiling water, melt white chocolate bars with 1/2 cup of the cream or place in medium microwavable bowl and microwave on high (full power) 1 to 2 minutes or just until melted. Stir until smooth. Cool to room temperature.  

Meanwhile, line bottom and side of 9 x 3-inch springform pan with ladyfinger halves, split sides up; set aside. In small mixing bowl, whip remaining 1 cup cream, confectioners' sugar and vanilla until stiff peaks form. Gently fold in coconut. Fold into cooled chocolate mixture. Spoon and spread half of mixture into ladyfinger-lined pan.  Top with additional ladyfinger halves and remaining chocolate mixture. Gently press additional ladyfinger halves, split sides down, onto top. Cover and refrigerate several hours or overnight. 

Remove side of pan. Spoon Sweetened Whipped Cream on top to create mountain effect. Garnish with toasted coconut just before serving.   

10 to 12 servings

Sweetened Whipped Cream:  In small mixing bowl whip 2 cups heavy or whipping cream, 1/4 cup unsifted confectioners' sugar and 1 teaspoon vanilla extract until stiff peaks form.