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new twists on classic favorites.

ladyfinger cakes with blueberries

Recipe details:

ladyfinger cakes with blueberries

what you need

  • About 30 (3x1-inch) ladyfingers
  • 4 ounces Market Pantry Cream Cheese, softened
  • 3 tablespoons sugar
  • 1/2 cup heavy whipping cream
  • 1 cup fresh blueberries

here's how

  1. Line sides then bottoms of three 4-inch springform pans with ladyfingers, cutting to fit bottoms as necessary.
  2. Beat cream cheese and sugar in large bowl until blended. Add whipping cream and beat on high until soft peaks form, about 2 minutes.
  3. Spread half cream cheese mixture over ladyfingers. Top with another layer of ladyfingers. Spread with remaining cream cheese mixture. Cover with plastic wrap and refrigerate at least 4 hours to set.
  4. Just before serving, top with berries. Remove sides of pans, tie with ribbon if desired, and serve.


For extra sparkle, try sugaring the berries. Simply toss them in 1/4 cup pasteurized egg white product. Remove a few at a time with slotted spoon, allowing excess liquid to drip off, and gently roll in 1/2 cup sugar. Spread berries on cookie sheet to dry at least 2 hours.