Sunday, September 09, 2007

Cabinet Pudding

5 whole eggs
1/4 cup sugar
additional 1/4 cup sugar
1 1/2 tablespoons gelatin
1/4 cup cold water
2 cups whipping cream
2 teaspoons vanilla
fruit (raspberries, strawberries, et cetera)

Heat, in a double boiler, until about 85 degrees, five eggs. Beat at a medium speed for about seven minutes then beat in 1/4 cup of sugar until a mayonnaise consistency is reached. Beat in the additional 1/4 cup sugar, but do not overbeat. The eggs should stand in stiff peaks.

Dissolve, over hot water, 1 1/2 tablespoons gelatin and 1/4 cup cold water. Fold the gelatin mixture very gently into the egg mixture. Chill the mixture while you beat the two cups of whipping cream over a bowl of ice until stiff. Do not overbeat the cream. Let it have a glistening finish when you combine it with the egg mixture. Dribble onto it 2 teaspoons of vanilla extract. Chill this mixture until it is like heavy cream.

Line a mold with ladyfingers. Layer in turns: ladyfinger crumbs, fruit, the egg/cream mixture. Repeat layers until mold is filled, with a topping of ladyfingers. Refrigerate for 12 hours before unmolding.

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