Serves: 5
Total Calories: 225
Melt the chocolate over hot water (or microwave on HIGH 2 minutes) in the combined water and confectioners’ sugar. Separate the eggs, adding the yolks to the chocolate mixture. Beat the whites until stiff and fold into mixture. Flavor with almond and the powdered coffee.
In dish used to serve (must have sides at least 3 inches deep), place the ladyfingers around in upright position. Then cover bottom of dish with ladyfingers. Pour mixture into dish. Refrigerate 24 hours. Before serving, cover with whipped cream.
Editor's Extra: Try this with torn pieces of angel food cake instead of ladyfingers.
This Ice Box Pudding recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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