Parfait Torte

From The Vegetarian Cookbook

• 6 oz ladyfinger biscuits
• 1 1/2 cups milk
• 1/2 cup rum
• 2/3 cup sugar
• 4 egg yolks
• 2 tbsp flour
• 1 tsp vanilla extract
• 1/2 cups butter,softened
• 3/4 cups almonds, coarsely ground
• 1 cups whipped cream
• 1-2 tbsp candied fruit

Line the bottom and sides of a 9-inch springform cake pan with half of the ladyfingers.

In a small bowl mix together - 1 cup of milk and 1/4 cup of rum, and sprinkle over ladyfingers.

In the top pan of a double boiler, combine the remaining milk, 1/3 cup of the sugar, egg yolks, flour, and vanilla.

Place over simmering water and cook, stirring continuously, until mixture thickens. Remove from heat and cool.

In a medium bowl cream together the butter and the rest of the sugar until smooth. Add cooled egg-yolk mixture and nuts and beat until fluffy.

Gradually add the remaining rum, beating constantly. Carefully pour the creamed mixture over the ladyfinger-lined pan. Arrange the remaining ladyfingers over the filling. Cover and refrigerate overnight. When ready to serve, remove pan sides. Whip cream until stiff peaks form and spoon attractively on top of torte.