Rum pudding

Yield: 6 Servings

Measure Ingredient
2 \N Eggs; separated
½ cup Sugar
4 tablespoons Rum or bourbon
1 pint Whipping cream
18 \N Ladyfingers

Use three bowls -- one for egg yolks, one for egg whites, one for whipping cream. Whip cream until stiff; whip egg whites until stiff. Beat yolks until foamy ; add sugar and beat. Add rum or bourbon to the egg yolk mixture and beat again. Fold yolk mixture into the whipped cream. Then fold in the egg whites. Place in dessert glasses. Place 3 ladyfingers around the sides of each glass leaving part of each sticking above the mixture.

Refrigerate until ready to serve. Serves 6.

This dessert should be served the day it is made as it tends to separate if kept overnight.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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