A decadent and delicious dessert!
4 egg yolks
3 egg whites
1 cup sugar
1/4 cup rum
1 envelope plain gelatin
1/4 cup cold water
1/2 pt whipping cream
Unsweetened chocolate
Beat egg yolks and 1/2 cup sugar until light lemon colour. Add rum. Dissolve gelatin in water and dissolve over boiling water. Stir into yolk mixture. Beat cream until stiff.
In another bowl, beat egg whites until stiff and moist. Add remaining sugar gradually. Fold cream into egg yolk mixture; fold in stiffly beaten egg white meringue. Pour into a serving dish; chill 4 to 6 hours. Serve garnished with more whipped cream and curls of unsweetened chocolate.
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