2 (3-ounce) packages ladyfingers
1 (8-ounce package) cream cheese, softened
½ cup sugar
2 cups whipping cream
1 teaspoon vanilla
Fresh raspberries or fresh chopped strawberries
2 tablespoons red currant jelly
1 tablespoon water
For garnish: Lemon peeling curls and fresh mint
Lightly grease the bottom of a 9-inch springform pan. Line the sides with half of the ladyfingers, rounded sides out. With an electric mixer, beat cream cheese in large bowl until creamy, about 1 minute. Gradually add sugar and continue beating for 1 minute. In another large mixing bowl, combine cream and vanilla and beat with electric mixer until soft peaks form; do not over beat. Fold beaten cream into cream cheese mixture. Spread half of cheese filling in bottom of pan. Arrange remaining ladyfingers on top of filling. Top with remaining filling. Cover and refrigerate overnight. Heat red currant jelly and water until dissolved; cool. Before serving, arrange berries on top and drizzle with red currant jelly glaze and garnish with lemon curls and mint.
Yield: 12 servings
