For someone who often claimed to be "not a baker", my Mom has made some great homemade desserts. Sure, you could cheat and make this with instant pudding and cool whip but I promise you, this tastes much better. This is a great warm weather dessert as it is nice and light and requires no baking. I think it would also be great with some strawberries.
The glue to this dessert is the lady fingers (the soft kind). When I was little I always remember giggling a little over that name - "lady fingers" - because they look like anything but. Man fingers, maybe, but not a lady's. Turns out, many countries originally called them "cat's tongues" which is more descriptively accurate to their size. I wonder why that didn't stick ?
The glue to this dessert is the lady fingers (the soft kind). When I was little I always remember giggling a little over that name - "lady fingers" - because they look like anything but. Man fingers, maybe, but not a lady's. Turns out, many countries originally called them "cat's tongues" which is more descriptively accurate to their size. I wonder why that didn't stick ?
A special shout out to my great friend Lisa for her assistance on this one. Turns out, its a lot easier to take pictures when someone else is doing the cooking !
8 oz semi-sweet chocolate
3 tbsp water
4 eggs separated
1/4 lb margarine, softened
1 tsp vanilla
1/4 cup sugar
1 1/2 cups heavy cream
10 double ladyfingers
Mix 7 oz of the chocolate (save the additional ounce for garnish) with the water in a mixing bowl and melt over a pot of hot water (double boiler).
Remove and beat in egg yolks one at a time. Add vanilla.
Beat egg whites until soft peaks form and gradually add sugar.
Fold meringue into chocolate mixture.
Beat 1 cup of cream until stiff and fold in.
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| Yum! |
Stand ladyfingers around buttered 8" spring pan.
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| My Sous Chef, Lisa |
Spoon in filling.
Chill overnight. Top with remaining cream (whipped) and grate chocolate over the top.
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