Ladyfingers Cake Roll with Homemade Pudding and Banana
This no-bake cake roll is a great way to satisfy your summer dessert cravings! Using light, delicate ladyfingers soaked in milk as the base, filled with homemade pudding, fresh banana, and thin chocolate flakes.
Ingredients
- 12 ladyfingers
- 1/3 cup milk
- 1 cup milk
- 1/2 cup corn starch
- 1/3 cup sugar
- 1 cup heavy cream
- chocolate flakes
- 1 banana
- whipped cream
- cocoa powder
Instructions
- Dip the ladyfingers in milk and position them vertically on a piece of parchment paper in 2 parallel rows of 6 ladyfingers each.
- Place a second piece of parchment paper on top of the soaked ladyfingers, transfer the ladyfingers to the refrigerator, and chill for 4 hours.
- For the pudding, stir together the corn starch and a small amount of milk until the cornstarch has dissolved. Pour the rest of the milk and the cornstarch mixture into a medium-sized saucepan and heat it gradually on the stove. Add the heavy cream and sugar to the saucepan and bring everything to a boil, stirring continuously. Once the mixture has thickened, remove the pudding from the heat, cover the saucepan to prevent a film from forming on the surface of the pudding, and let it cool completely.
- Take the ladyfingers out of the refrigerator and remove the piece of parchment paper on top. Spread an even layer of pudding over the layer of ladyfingers, sprinkle chocolate flakes on top of the pudding layer, and place 1 peeled banana in the middle of the cake.
- Use the parchment paper underneath the ladyfingers to help roll everything up into a snug log, transfer the ladyfinger cake roll to the refrigerator, and chill for at least 1 hour. Once the cake roll has chilled, remove it from the refrigerator, pipe whipped cream on top, and sprinkle with cocoa powder.
