Dutch Chipolatapudding (Fruit and Maraschino Dessert) Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Whisk the egg, egg yolks, and half of the sugar together in a double boiler , until thickened.

3. Step 3

   Soak the sheet gelatin in cold water.

4. Step 4

   Gently warm it in a small saucepan over a low heat until the gelatin has dissolved.

5. Step 5

   Add to the egg mixture, along with the rum and liqueur and mix. Allow to cool.

6. Step 6

   Now beat the cream with the rest of the sugar until it holds soft peaks.

7. Step 7

   Fold the cream through the cooled egg mixture.

8. Step 8

   Add the fruit and bitterkoekjes (or amaretti biscuits) to the mixture.

9. Step 9

   Spoon into a wet pudding mold. Allow the pudding to rest in the fridge for 1 day. (This allows the flavors to mix and deepen.)

10. Step 10

    To turn the pudding out, briefly immerse the mold in hot water, cover with the serving platter and then flip both the plate and the mold. Remove the mold.

11. Step 11

    Decorate the dessert with fresh fruit and more whipped cream, if desired.

12. Step 12

    Serve and enjoy.