Ingredients
36 ladyfingers
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups milk
3 egg yolks
1 teaspoon vanilla extract
1 cup rum
1 cup heavy cream
1 tablespoon confectioners' sugar
Directions
Sift the cornstarch, salt, and sugar into a saucepan.
Gradually beat in the milk, then the egg yolks.
Cook over low heat, beating steadily, until thickened and smooth.
Don't boil the mixture.
Remove from the heat and beat in the vanilla.
Strain if there are any lumps. Cool.
Line the bottom of an 11-inch deep pie plate closely with some ladyfingers; pour 1/4 cup rum over it.
Cover with half the cooled custard.
Make another layer of ladyfingers (reserving some for the top), sprinkle with 1/4 cup rum, spread remaining custard over it, and cover with remaining ladyfingers.
Sprinkle with 1/4 cup rum.
cover and chill 3-4 hours.
Just before serving, pour the remaining rum over the top, and cover with the cream whipped with the confectioners' sugar.
Note: Spongecake cut into ladyfinger shapes may be used in place of the ladyfingers.
Serves 8-10.
Notes
The recipe in this entry was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. The book was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi. |