Ingredients
- 4 tablespoon sugar
- 3 eggs
- 4 tablespoon water
- 24 – 36 ladyfingers
- 3 strips sweet chocolate
- whipped cream
Directions
- Boil sugar in water four minutes, then add 3 strips of chocolate cut in small pieces.
- Beat this mixture until it melts, and add the beaten egg yolks one at a time and heat for about ten minutes.
- Then pour this into the whites.
- Line a bread pan with waxed paper, and put a layer of lady fingers that have been split open and cover with about one-fourth of the mixture of chocolate, and do this until all of it is used.
- This usually makes about 3 layers.
- Stand this in the ice box over night and turn out on a platter when ready to serve and heap up with whipped cream, cut into slices and serve.
Other Information
Author: Person.Alma Rubens Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck
Source: Photoplay’s Cook Book (1927-01-01)
Category: Dessert
Measure: avoirdupois
Ingredient: sugar, egg, water, ladyfinger, chocolate, whipped cream
Equipment: measuring spoons, knife, egg beater, stove, refrigerator
