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Parfait Torte france, torte 6 ounces ladyfinger cookies 1 1/2 cups milk 1/2 cup rum 2/3 cup sugar 4 egg yolks 2 tablespoons flour 1 teaspoon vanilla extract 1/2 cup butter; softened 3/4 cup almonds or walnuts; coarsely ground 1 cup whipping cream; for topping Candied fruit; for garnish Line the bottom and sides of a 9-inch springform pan with about half of the ladyfingers. In a small bowl mix together-cup of the milk and 1/4 cup of the rum; sprinkle over ladyfingers. In the top pan of a double boiler, combine the remaining milk, 1/3 cup of the sugar, egg yolks, flour, and vanilla. Place over gently boiling water and cook, stirring constantly, until mixture is thickened and coats the back of a spoon. Remove from heat and let cool. In a medium bowl cream together butter and the remaining sugar until smooth. Add cooled egg-yolk mixture and nuts; beat until fluffy. Gradually add the remaining rum, beating constantly. Pour creamed mixture over ladyfinger-lined pan, being careful not to dislodge ladyfingers. Arrange remaining ladyfingers over filling. Cover torte and refrigerate overnight. When ready to serve, remove pan sides. Whip cream until stiff peaks form and spoon attractively on top of torte. Serving Ideas : Decorate with candied fruit, if desired. NOTES : Yield: one 9" torte. 0 0 0 0 0 0 0 0 5471 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 8 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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