20–25 ladyfingers or sponge cake slices
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup fruit puree or jam (e.g., berry or mango)
1/2 cup milk (for dipping ladyfingers)
Fresh fruits or shaved chocolate for garnish
Line a bowl with cling wrap. Dip ladyfingers in milk and arrange them along the base and sides of the bowl.
Fold powdered sugar and vanilla into whipped cream. Add fruit puree and swirl to make marble effect.
Add cream mixture layer in ladyfinger shell. Add another layer of dipped lady fingers and repeat until filled to top. End with cream layer.
Refrigerate for 4 hours. Garnish and serve chilled.