1 (14 ounce) can
sweetened condensed milk
1/4 cup lemon juice
marshmallows, quartered, or
1 small can crushed
3/4 cup halved
1 1/2 cup cream
3/4 cup sour cream
2 (3 ounce) packages
condensed milk and lemon juice in a mixing bowl. Add
marshmallows, pineapple and cherries. In a cold bowl with cold
beaters, whip cream to stiff peaks, then fold in sour cream.
Fold half the cream mixture into the fruit mixture. Chill
remaining cream for decoration later.
lengthwise into halves, then halve them crosswise. Stand
ladyfinger halves around sides of pan, rounded sides out,
rounded tips up. Trim cut ends of remaining ladyfingers to a
V−shape so that ladyfingers look like flower petals. Arrange
"petals" like a daisy in the bottom of the pan, flat sides up,
making sure the ladyfingers are flush with those around the
sides. Cut a circle from ladyfinger scrap or use pieces as
needed to fill in center and gaps.
Fill springform pan
with fruit mixture. Cover with remaining whipped cream mixture,
smoothing to edge. You can also use a tube pan or other mold
without wax paper. chill at least 6 hours, or wrap well and
To serve, run a thin
knife around ladyfingers to loosen any stuck areas. Remove
springform sides. Cut in wedges to serve.