This particular recipe originally ran in the Orlando Sentinel Tribune, and was submitted to a recipe newsgroup (alt.food.recipes) in September 1995. Makes 4 servings.
Ingredients
Brandy Whipped Cream
- LOW-CALORIE CREAM CHEESE (NEUFCHATEL), 8-ounce package
- PEACH BRANDY, 2 tablespoons
- MILK, 1 tablespoon
- CONFECTIONER'S SUGAR, 1/2 cup unsifted
- VANILLA EXTRACT, 1/2 teaspoon
- HEAVY OR WHIPPING CREAM, 1/2 cup
- LADYFINGERS, 3-ounce package
- ESPRESSO, OR STRONG COFFEE, 2 to 3 tablespoons, cooled
- PEACHES, FRESH OR CANNED, 1 cup diced, well-drained
- PEACH SLICES, for garnish
- HEAVY OR WHIPPING CREAM, 1/2 cup
- CONFECTIONER'S SUGAR, 2 tablespoons, unsifted
- PEACH BRANDY, 1 tablespoon
- VANILLA EXTRACT, 1/4 teaspoon
Directions
- In a large mixer bowl, beat cream cheese, brandy and milk until blended and fluffy.
- Blend in confectioner's sugar and vanilla.
- In a small mixer bowl, beat cream until stiff peaks form. Fold into cream cheese mixture, then set aside.
- Line 4 (four) 8-ounce dessert dishes with ladyfinger halves, split sides in. Brush with espresso or coffee..
- Spoon half of cream cheese mixture over ladyfingers in dishes.
- Spoon peaches over top.
- Spoon remaining cream cheese mixture over peaches.
- Make Brandy Whipped Cream by beating cream, confectioner's sugar, peach brandy, and vanilla extract until stiff peaks form.
- Garnish the cream cheese mixture with Brandy Whipped Cream.
- Cover, and refrigerate at least 2 hours.
- Garnish with peach slices just before serving.
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