1-Getting started: Begin by preparing your ingredients, like dipping the 7 ounces of ladyfingers in 1 cup of orange juice to soften them just right without making them soggy, then lining them in a 9-inch springform pan.

2-Next: beat 8 ounces of softened cream cheese until smooth, mixing in 2 small ripe bananas and the zest of one orange for that fruity twist. Gradually add 1¼ cups of heavy cream and whip until you get medium to stiff peaks, resulting in a light, mousse-like filling. Spread this mixture into your ladyfinger crust and pop it in the fridge to set.

3-For the topping: simmer 1 cup of orange juice with 12 ounces of fresh cranberries and ¾ cup of granulated sugar over medium-low heat for 15 to 20 minutes, stirring often until it thickens. Cool it to room temperature, puree if you like it smooth, and spread half over the chilled filling. Let the whole thing chill until you’re ready to serve, saving the rest for garnish.