Cookaholics Bulletin Board

I just made this for a friend's birthday (too hot and humid to bake in a country that does not believe in air conditioning). I wasn't sure I was going to like it but... oh YUM.
http://www.foodnetwork.com/recipes/ina- ... index.html

Anyone else have any no bake faves?

Mary

I had this exact same cake at a friends house about 3 weeks ago, for the same reasons. I could only taste a bite do to dietary restrictions but yes, it was delicious!

Sounds a lot like tiramisu - I like it!

Not technically a no-bake (but if you use purchased pound cake it is), I am always partial to a trifle.

I love to Triffles, but have never made one. I even bought a glass octagonal bowl thinking a triffle would look great in in. Do you have a good recipe? I've had some with sponge cake, pudding and fruit and others with pound cake, cream and fruit. As with eclairs, I think I'd prefer one with homemade pudding. I just bought the ingredient for a CI test Tiramisu.

Darcie,
I thought it would be like tiramisu as well. It had a similar flavor but it was cakier and less boozy. I really liked the little chunks of chocolate from the cookies. The cookies themselves formed a denser mass than the lady fingers do.
And Nance, I should have had one bite but do not have your will power. Luckily all my gym classes/penance start again on Monday. Mea culpa.

Mary

Alina, I make trifles. I don't use a recipe. The most important thing in my view is home made custard or pudding. Any good recipe will do
fitzie

I made a gingerbread and poached pear custard for New Year's Eve. It was a different take on trifle but very good. I think the recipe was from JesseBelle.

Mary

I love this one - I've made it countless times. Rich, luscious, creamy, deep chocolatey, and beautiful looking. The last time I made it I substituted 2 layers of sponge cake for the ladyfingers. Also, I replaced 2 Tbsp of butter with cream cheese.

MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I brush them with milk)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(My note: Chill clean dry beaters and a second large mixer bowl in freezer until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: 3 hours is not long enough for the cake to set - I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at a cool room temperature).

Serves 12.

Bon Appetit - August 1999
http://www.epicurious.com/recipes/food/ ... ake-101955

Here's another great one:

STRAWBERRY CHARLOTTE RUSSE

INGREDIENTS:

2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
2 packages sponge-type ladyfingers (24 ladyfingers, split)

Sliced strawberries for topping

DIRECTIONS:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from Baker Boulanger/Marcy Goldman.

Oh yum! Now I have to find something to sub for the sponge lady fingers. The sell something called cake bottoms here that might work.

Thanks!

Mary