Fig Refrigerator Cake
|Cooked dried figs||1 Cup (16 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , separated|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Graham crackers||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Marshmallows||12 , quartered|
Cup stems from figs and cut figs into pieces.
Soften gelatin in cold water.
Scald 1 cup milk over hot water.
Caramelize 2 tablespoons sugar and dissolve in hot milk.
Combine egg yolks, 1/4 cup cold milk, remaining sugar and salt and stir into hot milk.
Continue cooking until custard coats the spoon.
Add figs and gelatin and cool; add flavoring, stiffly beaten egg whites and whipped cream.
Line loaf pan with waxed paper.
Line sides and bottom of pan with graham crackers.
Pour in a 1-inch layer of custard, add some of marsh-mallows, a layer of crackers, more custard, marshmallows, and so on, until all are used, using crackers for top.
Unmold, slice and serve with whipped cream.
Serves 6 to 8.