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| 30 | Single ladyfingers |
| 2 | Envelopes unflavored gelatin |
| 2/3 Tasse | Milk( I used skim milk) |
| 1/3 Tasse | Dark Rum |
| 4 | Eggs; separated or |
| 1 Tasse | Eggbeaters with 8 tablespoons of Just Whites |
| 2/3 Tasse | brown sugar |
| 2 Tasse | Mashed pumpkin (canned or freshly made0 |
| 1 Teelöffel | orange peel grated |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | nutmeg |
| 1/2 Teelöffel | ginger |
| 1/4 Teelöffel | Cloves; ground cloves |
| 1 Tasse | Whipping cream;whipped with 3 tablespoons sugar |
| 1/2 Tasse | Toasted almonds. chopped |
| | Additional whipped cream for topping. |
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trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan . Stand ladyfingers in the pan with curved side against the side of pan. Set aside. In a large saucepan, combine gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3 cup of sugar. Stir over low heat to make a soft custard, 5-10 minutes. Remove from heat. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form. Gradually beat in remaining sugar. Gently fold egg white mixture and whipped cream into pumpkin alternately. Fold in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. When ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert.
spread on the bottom of the pan and left the sides bare. I also do not own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs. Looked fine, tasted good.
From the 'REcipeinternet: Recipes from Around the World' recipe list.
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