Lime and Berry Loaf Cake

Cooking Instructions

Rinse a 9 x 5-in. loaf pan (about 8-cup capacity). Line pan with plastic wrap, letting some extend above sides. Wrap a piece of thin cardboard, cut to fit bottom of pan, with foil. Place in pan for easy unmolding.

Pour limeade into a clear 2-cup measure; add cold water to equal 2 cups; stir in sugar until dissolved. Pour 2⁄3 cup into a shallow medium bowl.

Dip both sides of each ladyfinger into bowl. Use 7 to cover bottom of pan. Reserve remaining on plastic wrap.

Sprinkle gelatin over 1⁄4 cup limeade mixture in a small saucepan; let stand 1 to 2 minutes to soften. Stir over low heat until gelatin granules completely dissolve. Pour into a medium bowl, add remaining limeade mixture and refrigerate, stirring occasionally, 30 minutes or until consistency of unbeaten egg whites. Add a large spoonful whipped topping; whisk until blended; whisk in remaining topping.

Scatter about 1⁄2 the berries over the ladyfingers in pan. Spread with 1⁄2 the limeade cream. Place reserved ladyfingers crosswise down middle of loaf; spread with remaining cream; top with rest of berries. Refrigerate at least 6 hours until set.

To serve: Lift plastic wrap by sides onto serving plate. Peel plastic wrap down sides; cut or slide plastic wrap away from loaf. Leave on cardboard to slice.

Note: Italian savoiardi ladyfingers are crisp and are often longer than the soft sponge cake–like variety. 

Planning Tip: Can be made through Step 5 up to 3 days ahead.