| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Dessert | 16 | Servings |
INGREDIENTS
| 14 | oz | (fl) double cream (U.K) or heavy cream (U.S.) |
| 14 | oz | Good quality chocolate (use the kind called plain chocolate in the U.K. and bittersweet, semisweet, dark in the U.S.) |
| 14 | oz | Sponge fingers (U.K.) or ladyfingers (U.S.) – these can be found in Italian groceries; some bakeries, and some supermarkets. If you can't find them you can substitute slices of sponge cake. |
| 1 | pt | Cooled espresso or very strong black coffee |
| 5 | tb | Rum |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Sun, 28 Jul 1996 00:38:38 EDT Beat the cream until thick. Melt the chocolate in a bowl over a pan of hot water and let it cool a little, then beat it into the cream. Use a cake tin (pan) with a detachable bottom or line an ordinary tin with foil or cling-film (plastic wrap), so that the cake can be lifted out easily. Mix the coffee and rum together and dip the sponge fingers into the mixture for a few seconds, so that they are moist but not soggy. Line the bottom of the tin with the fingers. Spread a layer of cream on top and repeat with 2 more alternating layers of sponge and cream. Serve chilled or frozen. It defrosts in a few minutes. Recipe is from _Mediterranean Cookery_ by Claudia Roden. EAT-L Digest 27 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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