Cherry & Strawberry Icebox Cake
By: Alexia Papadopoulou
Published: Sunday, June 7, 2015 - 4:48pm

Ingredients




-Custard:
- 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,

Preparation

1 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. 2 Custard: 3 Pout milk and vanilla in a medium saucepan and bring to a boil over medium heat. 4 Whisk the egg yolks and sugar in a bowl until light and fluffy. 5 Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated. 6 Whisk in the remaining hot milk mixture, reserving the empty saucepan. 7 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. 8 Add strawberries and cherries into the custard. 9 Arrange lady fingers  in the bottom of a Tupperware slice container. 10 Spread the pudding  over the lady fingers, and top with whipped cream. 11 Chill for at least 4 hours before serving.