Strawberry Mousse Ladyfingers
Makes 8 servings
3 (3-ounce) packages soft split ladyfingers
2 (8-ounce) packages cream cheese, softened
1 cup frozen whipped topping, thawed
1/2 cup minced fresh strawberries
1/2 cup confectioners’ sugar
1/4 cup sour cream
1 (10.75-ounce) all-butter pound cake*
1/3 cup orange juice
Garnish: 8 whole strawberries
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1. Preheat oven to 350°. Place ladyfingers on parchment paper–lined baking sheets. Bake for 2 to 3 minutes, or until very lightly toasted. Set aside. In a medium bowl, stir together cream cheese, whipped topping, minced strawberries, confectioners’ sugar, and sour cream. Refrigerate until ready to use. Slice pound cake lengthwise into long (1/4-inch-thick) slices. Using a 2 1/2-inch round cutter, cut 8 circles of cake. Set aside. Cut one rounded end off ladyfingers so that they measure 2 1/4 inches long.
2. To assemble desserts, place a cake round in the center of a 3 1/2-inch ring mold. Brush inside surfaces of ladyfingers lightly with orange juice. Stand rounded end up inside ring mold around cake circle. Spoon about 1/3 cup mousse into mold. Repeat with remaining cake rounds, ladyfingers, orange juice, and mousse. Refrigerate until ready to serve. To serve, remove ring mold, and tie with a pretty ribbon. Garnish each with a whole strawberry.