Ladyfingers Aren’t Just For Tiramisu: Layered Dessert
I don’t care how many recipes are flooding the interwebs. There is no comparison to spur of the moment ideas when it comes to food, especially when it’s something that is such a big part of my life. (Thank goodness I don’t eat it all myself!)
This is what I put together when I have ladyfingers, plain Greek yogurt and fresh made compote.
In a valiant effort to prepare a large amount of food in a very short amount of time, Tay and I gathered ripe peaches, strawberries and one apple and simmered them in a pot with a little water. Add sugar and a few second pour of balsamic vinegar and we have this sweet, rich compote that was great on toast.
The liquid was sweet (both with the sugar and the natural sweetness of the peaches) and the balsamic added a crisp flavor and body to harmonize with the sugars. I was afraid this beautiful creation would be pushed to the back of the fridge, forgotten until revived months later as the Frankenstein of compotes. So I took action and used it.
For creative use with your summer fruits and berries, simmer them with a little sugar and a splash of balsamic vinegar and make a layered ladyfinger dessert! It’s light and healthier than the average dessert. If plain Greek yo is a wee bit too tart for you, drizzle with honey or leftover compote for added sweetness.
Here is a recipe of sorts for your inspiration. As long as you have additional liquid and let your dessert sit at least 6 hours, your lady fingers will be nice and soft.
- compote or “watery” jam
- plain Greek yogurt
- Place one layer of ladyfingers in the bottom of a pan. Then spread compote or jam atop the ladyfingers, pouring some of the liquid on top as well. This will be soaked up into the ladyfingers. Spread a layer of Greek yogurt. Now add another layer of ladyfingers followed by compote and yogurt. Reserve some of the fruit to top your dessert. Let it sit in the fridge for at least 6 hours or overnight if possible to allow the ladyfingers time to soak up the juices.