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
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,
Yields
16 Servings