Description
This Ladyfinger Cranberry Cake Roll is a delightful no-bake holiday dessert featuring tender ladyfingers layered with a creamy cream cheese filling and tangy homemade cranberry sauce. It’s elegantly decorated with sugar-coated cranberries, red currants, rosemary sprigs, and shredded coconut for a festive presentation that’s perfect for holiday gatherings.
Ingredients
Scale
Ladyfinger Base
- 40 ladyfingers
- Milk, for dipping the ladyfingers
Cranberry Sauce
- 10 oz (300g) cranberries, fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
Cream Cheese Filling
- 9 oz (250g) cream cheese, room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ⅔ cup (400g) whipping cream, chilled
Decorations
- Sugar coated red currants or cranberries
- Sugar coated rosemary sprigs
- Shredded coconut
Instructions
- Prepare the cranberry sauce: In a small saucepan over medium-high heat, combine cranberries, sugar, and lemon juice. Stir constantly until it comes to a boil, then reduce to a simmer for about 10 minutes or until the sauce has thickened. Remove from heat and allow it to cool.
- Make the cream cheese filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Gradually add the chilled whipping cream and continue mixing until stiff peaks form, creating a light and fluffy filling.
- Assemble the cake roll: Dip each ladyfinger quickly into milk to soften, then arrange them in a rectangle on a sheet of parchment paper, about 10 rows by 4 ladyfingers each, placed horizontally.
- Layer the filling: Spoon half of the cream cheese filling over the ladyfingers in small heaps. Using an offset spatula, spread evenly to cover the entire layer.
- Add the cranberry sauce: Drop spoonfuls of the cooled cranberry sauce over the cream cheese layer in small dollops and gently spread it evenly, taking care not to mix it into the cream cheese filling.
- Roll the cake: Starting from the long side, carefully roll the ladyfinger rectangle into a tight roll using the parchment paper as a guide. Make sure it is firm but gentle to avoid cracking.
- Chill the roll: Place the rolled cake in the refrigerator for about 2 hours to firm up and set the shape.
- Finish the cake: Once chilled, spread the remaining cream cheese frosting evenly over the outside of the cake roll.
- Decorate: Trim the edges for a clean finish. Sprinkle shredded coconut over the roll and decorate with sugar-coated cranberries or red currants. Complete the festive look with a few sprigs of sugar-coated fresh rosemary.
Notes
- For best results, use chilled whipping cream and room temperature cream cheese to ensure smooth mixing and proper whipped texture.
- Dip the ladyfingers briefly in milk to avoid sogginess while still softening them for rolling.
- The cranberry sauce can be made a day ahead and refrigerated to save preparation time.
- Use sugar-coated rosemary sprigs carefully as a garnish; they add festive color but should not be eaten in large amounts.
- This dessert is best served chilled and within 24 hours of assembling for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Ladyfinger Cake Roll, Cranberry Cake, No-Bake Dessert, Holiday Dessert, Cream Cheese Filling, Festive Cake Roll
