No-Bake Cognac Ladyfinger Cake with Butter Cream
Dutch no-bake dessert layering soaked ladyfingers with cognac-spiked butter cream, chilled until set, then topped with grated chocolate. Quick, boozy, and impressive without baking.
Ingredients
- 3 packages ladyfingers, long
- 1 egg yolk
- 18 tbsp butter, room temperature
- 1 cup powdered sugar
- 2 borrelglas cognac
- grated chocolate or chocolate flakes
Instructions
- 1
Mix softened butter with powdered sugar, egg yolk, and a generous splash of cognac until smooth and creamy.
- 2
Dip each ladyfinger briefly into remaining cognac, then layer alternately with butter cream in a foil-lined cake pan.
- 3
Chill until firm.
- 4
Spread remaining cream around the outside.
- 5
Decorate with grated chocolate or chocolate flakes.
Tips
Use ladyfingers immediately after dipping; they become unusable if left sitting.
Ensure butter is truly soft for smooth blending.
Good to Know
Refrigerated, covered, up to 3 days.
Assemble up to 1 day ahead; keep chilled.
Chilled, cut into slices.
Common Mistakes
Dip ladyfingers too long to avoid sogginess; use a brief one-second dip.
Don't let prepared ladyfingers sit before layering to avoid disintegration.
Substitutions
Dairy-Free Swaps
General Alternatives
choose liquid to match other flavors
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