Viennese Strawberry Creme Fingers
  • Servings: 24
  • 1/3 cup Strawberry Fruit Syrup, Red Raspberry, Blueberry, Blackberry or Boysenberry, chilled
  • 1 half pint cold whipping cream
  • 1 pint fresh small strawberries, washed, stemmed and sliced horizontally, 1/4" thick
  • 2 (3 oz.) packages ladyfingers
  • Chocolate Sundae Syrups Ice Cream Topping, at room temperature
  • Powdered sugar, if desired
  1. CHILL beaters from electric mixer and glass or metal bowl for 15 minutes in refrigerator.
  2. BEAT chilled fruit syrup and whipping cream in medium bowl, gradually increasing speed on mixer to High. Beat until stiff peaks form.
  3. SEPARATE ladyfingers pairing a top and bottom. Spread bottom halves with strawberry cream, top with slices of strawberries and cover with tops.
  4. DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes before serving. Sprinkle with powdered sugar, if desired.