Cherry & Strawberry Icebox Cake
- 3 cups milk
- 1 1/2 tbsp. vanilla extract
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tbsp. unsalted butter
-24 Lady Fingers (Savoiardi)
-220 g Whipped cream
-1 tbsp confectioners sugar
-1 tsp vanilla extract
-300 g fresh strawberries, hulled and sliced and patted dry
-300 g cherries,
With a hand mixer or in the bowl of a stand mixer, whip the whipped cream, confectioners sugar and vanilla extract until it just holds, stiff peaks.
Pout milk and vanilla in a medium saucepan and bring to a boil over medium heat.
Whisk the egg yolks and sugar in a bowl until light and fluffy.
Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
Add strawberries and cherries into the custard.
Arrange lady fingers in the bottom of a Tupperware slice container.
Spread the pudding over the lady fingers, and top with whipped cream.
Chill for at least 4 hours before serving.