Preparation:
Prepare Hot Fudge Sauce. Remove 1 cup of the sauce; cool. Cover and refrigerate remaining sauce. Cut ladyfingers lengthwise in half. Place ladyfingers, cut sides toward center, over bottom and upright around side of springform pan, 9 X 3 inches. Mix 1/3 cup rum and the water; brush over ladyfingers. Beat whipping cream in chilled large bowl until stiff. Mix the 1 cup Hot Fudge Sauce and 1/4 cup rum; fold into whipped cream. Spoon into pan and smooth top. Freeze about 8 hours or until firm.Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
Loosen dessert from side of pan; remove side of pan. Cut dessert into wedges; serve with sauce. Refrigerate any remaining dessert. |
