Hazelnut and Ladyfinger Layered Dessert in Glasses

A quick, refined dessert with a pronounced hazelnut aroma: a light cream of whipping cream, cream cheese, and hazelnut spread is layered with ladyfingers soaked in hazelnut milk. No baking required, it is served in individual glasses and looks beautifully festive.

Ingredients

• Ladyfinger cookies (savoiardi) — 1 package
• Hazelnut milk — 3/4 cup | 200 ml
• Heavy whipping cream (33–35%) — 1 2/3 cups | 400 ml
• Cream cheese — 6.2 oz | 175 g
• Powdered sugar — 2 tbsp
• Whipping cream stabilizer — 2 packets
• Hazelnut spread — 7 oz | 200 g (reserve about 1/2 tbsp for decoration)

Step-by-Step Recipe

1. Chill the mixing bowl, beaters, and cream itself — this helps it whip faster.
2. Whip the cream with the powdered sugar and stabilizer until stiff peaks form.
3. Add the hazelnut spread and cream cheese; briefly mix on low speed until smooth and creamy.
4. Cut the ladyfingers in half. Dip each piece quickly into the hazelnut milk, literally for 1–2 seconds, so the cookies do not become soggy.
5. Arrange a layer of soaked cookies in the bottom of the glasses, then spread over some of the cream. Repeat with another layer of cookies and another layer of cream.
6. Transfer the remaining half tablespoon of hazelnut spread to a piping bag and warm it slightly in the microwave or over a water bath so it becomes more fluid.
7. Pipe the spread over the surface of the cream in thin lines, then use a toothpick to draw crosswise strokes and create a beautiful pattern.
8. Serve immediately or chill for 20–30 minutes for a firmer texture.

Nutritional Value (per serving)

Calories	655 kcal
Protein	12 g
Fat	53 g
Carbohydrates	39 g
Sugar	16 g
Fiber	2 g
Sodium	140 mg

Tips and Variations

• Without stabilizer: use very cold 35% cream and whip longer; the cream will be softer. For a firmer texture, increase the cream cheese by 1.0–1.8 oz | 25–50 g.
• Milk swap: almond, oat, or regular milk all work well. If you use unsweetened milk, add a little powdered sugar to taste.
• Cookie texture: dip the ladyfingers briefly so they keep their shape and do not turn to mush.
• Serving: assemble the dessert in low glasses and pipe the cream for neat, clean layers.
• Decoration: the pattern is easiest to make with slightly warm hazelnut spread; if desired, finish with chopped hazelnuts.

FAQ

What can I use instead of hazelnut milk?

Almond, oat, or regular cow’s milk all work well. For a stronger nutty flavor, stir a spoonful of hazelnut spread into the milk and mix well.

Can I make it without whipping cream stabilizer?

Yes. Use the coldest 33–35% cream you can find, and chill the bowl and beaters. The cream will be a little softer; for more structure, add a bit more cream cheese or finish whipping on the lowest speed so you do not overbeat it.

How should I store the dessert, and when is it best served?

Store the dessert in the refrigerator for up to 24 hours, covered with cling film or a lid. It is best served the day it is made: the cookies stay pleasantly springy and the cream remains airy.