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Ingredients
- 1/2 C. sugar
- 1/4 C. cornstarch
- Dash salt
- 2 C. skim milk
- 3 egg whites, slightly beaten
- 1/2 tsp. vanilla extract
- 2 T. creme de cacao
- 1/2 C. dark rum
- 1/4 C. Marsala wine
- 1 10 3/4 oz. pkg. frozen cholesterol free pound cake, cut into 1/2 inch cubes and thawed
Details
Servings 8
Preparation
Step 1
1. In small saucepan, mix sugar, cornstarch and salt. Stir in milk and cook over moderate heat, stirring constantly, until mixture thickens and comes to a simmer. Beat about 1/2 C. hot custard into egg whites; return to saucepan and cook a few minutes longer, stirring constantly until mixture thickens.
2. Divide sauce equally into thirds; flavor one-third with vanilla, another with cream de cacao and the third with 2 T. rum. Mix remaining rum and Marsala wine and sprinkle over cake cubes.
3. Arrange 1/3 cake cubes in bottom of 5-cup glass bowl; top with a flavored custard. Repeat layering with remaining cubes and custard. Cover and chill at least 2 hours. Garnish with sliced fruit.
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