1-First, cut the lady fingers to the height of a 9-inch springform pan. Quickly dip each one into 1 cup orange juice without soaking, then arrange them around the edge to form the crust, using the cut pieces to cover the bottom layer. This step keeps the lady fingers firm and prevents sogginess, as shared in the tips for best results.

2-Creating the Filling: Beat 8 ounces of softened cream cheese until it’s smooth, then blend in 2 small ripe bananas until just smooth remember to scrape the bowl sides for an even texture. Add the zest of one orange and gradually mix in 1¼ cups heavy cream, beating until you get medium to stiff peaks for that perfect mousse-like filling. Spoon this mixture into your lady finger crust, spread it evenly, and pop it in the fridge to set.

3-Making the Topping: For the cranberry sauce, bring 1 cup orange juice, 12 ounces fresh cranberries, and ¾ cup granulated sugar to a boil, then simmer for 15 to 20 minutes until it thickens. If you want it smooth, puree it once it’s cooled slightly to avoid burns, and let it reach room temperature. Spread half over the chilled filling and refrigerate until you’re ready to serve, saving the rest for garnish.