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Ingredientes
- 1 1/3 c. orange marmalade
- 2/3 c. dark rum
- 3 pkg. (3 ounce size) ladyfingers
- 1 c. heavy cream, whipped
- Chocolate curls
Direcciones
- 1. Line 1 1/2 qt decorative mold with plastic film.2. In small bowl, put together orange marmalade with 1/3 cup rum; mix well. Set aside 1/4 cup of mix, and chill for later use.
- 3. Split ladyfingers; brush cut sides with remaining 1/3 cup rum.
- 4. In bottom of mold, arrange 2 layers of split ladyfingers, cut side up. Spread with 2 tbsp marmalade mix.
- 5. Repeat Step 4.
- 6. Around side of mold, arrange row of split ladyfingers vertically, rounded sides against mold. Continue layering ladyfingers and marmalade mix to fill center of mold, as in step 4, ending with ladyfingers. Cover top with plastic film. Chill several hrs or possibly overnight.
- 7. To unmold; remove plastic film from top; invert mold onto serving dish and gently remove mold and film.
- 8. Spoon reserved marmalade-rum mix over top of cake, letting it drizzle down side.
- 9. Using pastry tube with number 5 star tip, make rosettes of whipped cream around base of cake and on top. Arrange chocolate curls on top of rosettes. Chill. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 65 | 22% |
| Total Fat 7.4g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 48mg | 2% |
| Potassium 42mg | 1% |
| Total Carbs 47.71g | 13% |
| Dietary Fiber 0.5g | 2% |
| Sugars 42.69g | 28% |
| Protein 0.62g | 1% |
