• Yield: 10 servings


1pound quality white chocolate
2cups heavy cream
1teaspoon REAL vanilla extract
5tablespoons gran sugar
1whole fresh lime
1small approx 1.5" pc ginger, peeled & finely grated
1/4cup spring water
3cups FRESH, petite chopped pineapple
2cups NC FRESH STRAWBERRIES, hulled & sliced
1/3cup DARK rum
40-50pieces Crisp lady finger cookies
1cup lightly TOASTED coconut flakes


Put chocolate in heatproof bowl sit to side.  In saucepan med-high heat bring 1 c of cream to simmer. Pour over chocolate and cover and let stand 5 mins. Uncover & wisk till melted and satiny smooth. Refrig mix STIRRING every 10 MINS TILL COOL BUT NOT FIRM, about 30 mins.

In a bowl combine remaining 1 c cream, vanilla, 3T sugar and beat till frothy. Increase speed till soft peaks form. Whisk the whipped cream into the cooled chocolate and set aside.

Finely grate lime zest, then squeeze juice. In a non reactive sauce pan combine zest, juice, grated ginger, water and remaining sugar. Simmer med-high heat whisking occasionally till the sugar completely dissolves, approx 3 mins. Continue to simer till bubbly. COOL AT ROOM TEMP.

In a lg bowl combine pineapple, strawberreis. In another small bowl measure 3T of ginger lime syrup, add rum and stir. Pour remaining syrup over the fruit and combine well.

Arange a layer of ladyfingers on the bottom of a decorative 3.5-4.5 qt. glass bowl with straight sides for best presentation. Fill any gaps with partial cookies. Paint the ladyfingers with remaining syrup till soaked BUT NOT SOGGY. Spoon half the fruit mixture over the cookies, cover with half the chocolate whipped cream, then repeat once more with fruit and chocolate whipped cream. Cover and refrigerate for min. 2 hrs or better overnight.

To serve, remove from frig sprinkle with toasted coconut.

Serves 10

keep all leftovers IF ANY, in frig.



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