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Categories:
ladyfingers margarine confectioners sugar egg yolks milk vanilla rum chocolate egg whites pecans whipped cream
Viewed: 39 - Published at: 6 years agoIngredients
- 12 ladyfingers, split
- 3/4 c. (1 1/2 sticks) margarine
- 1 3/4 c. sifted confectioners sugar
- 6 egg yolks
- 1/4 c. milk
- 1 1/2 tsp. vanilla
- 1 tsp. rum extract
- 4 oz. (4 sq.) chocolate, melted
- 6 egg whites
- 1 1/2 c. pecans, coarsely chopped
- whipped cream
Method
- Line a 9 x 5 x 3-inch pan with waxed paper.
- Arrange ladyfingers around sides and bottom of pan.
- Cream margarine; gradually add sugar, creaming until light and fluffy.
- Add egg yolks, one at a time, beating until smooth after each addition. Blend in milk, vanilla and rum extract.
- Blend in melted chocolate until well blended.
- Beat egg whites until stiff, but not dry; fold in chocolate mixture.
- Fold in pecans.
- Pour into prepared pans.
- Refrigerate overnight.
