Rum Angel Dessert Recipes

DELICIOUS ANGEL FOOD DESSERT

Steps:

• Place the pineapple in a large bowl; gently fold in bananas. Place cake cubes in a 13x9-in. dish. Spoon fruit over cake. , In another large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.

20 EASY RUM DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rum dessert in 30 minutes or less!

LEMON ANGEL DESSERT

Steps:

• Mix gelatin, sugar, salt in the top of a double boiler.
• Add eggs and heat until well blended.
• Stir in thawed lemonade concentrate and water.
• Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
• Cool.
• Chill a large bowl and beaters.
• Beat chilled milk until foamy.
• Add lemon juice and whip until very stiff.
• Fold in custard from the double boiler thoroughly.
• Fold in cake pieces.
• Spoon into a spring form pan, or angel food cake pan.
• Chill until set - about 3 hours.

RHUBARB ANGEL DESSERT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press crust into an ungreased 8-inch square baking pan.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven, leaving heat on.
• Combine sugar, 2 tablespoons flour, and salt in a bowl. Beat in egg yolks and heavy cream. Stir in rhubarb. Pour over the hot crust in the baking pan.
• Return pan to the hot oven and bake 40 minutes.
• Beat egg whites and vanilla extract together in a bowl at medium speed until soft peaks form. Gradually add sugar and beat meringue until stiff peaks form.
• Remove pan from the oven, leaving heat on. Spread meringue over hot filling in the baking pan, spreading to seal edges. Sprinkle coconut on top.
• Return pan to the hot oven and bake 15 minutes more.

EASY NO BAKE ANGELS' RUM CAKE

Steps:

• Whip cream.
• Fold in crumbled chocolate bars and rum.
• Cut cake in half, horizontally.
• Spread bottom half with whipped cream mixture.
• Place top half of cake onto bottom half.
• Cover cake with remaining whipped cream mixture.
• Be sure to fill centre hole.
• Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.

CHOCOLATE RUM DESSERT

Steps:

• Melt the chocolate in a double boiler over gently boiling water.
• Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
• Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
• Remove from heat and add the rum, almond extract and nutmeg.
• Beat the egg white until stiff peaks form.
• Gently fold into the chocolate mixture.
• Spoon into stemmed glasses or demitasse cups and chill.
• When ready to serve, top with whipped cream and garnish with chocolate curls.

RUM ANGEL DESSERT

Steps:

• Cut angel cake into 3 layers.
• Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.
• Lastly, add flavouring, mix well and spread between layers.
• Let stand in refrigerator 3-4 hours or overnight.
• Ice with whipped cream.
• Keep refrigerated.
• - sherry or brandy can be used instead of rum, if preferred.