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Makes 6 to 8 servings
2 cups whole milk
1 package (3 ounce) cook-and-serve vanilla pudding mix
2 ounces semisweet baking chocolate, chopped
1/8 teaspoon ground cinnamon
1/4 teaspoon finely grated orange peel
2/3 cup water
1/3 cup plus 1 tablespoon granulated sugar
1 package (8 ounce) Blue Ribbon Orchard Choice or Sun-Maid
Mission or Calimyrna Figs, stemmed and thinly sliced
2 tablespoons dark rum or 2 tablespoons
water mixed with1 teaspoon vanilla extract
1 1/2 cups frozen sweetened raspberries
24 ladyfingers, split lengthwise
1 cup whipping cream
Mix milk and pudding mix in medium saucepan with
wire whisk. Bring to boil over medium heat, stirring constantly.
Remove from heat.
Divide pudding between
two small bowls. Add chocolate and cinnamon to one; stir until chocolate
melts. Stir orange peel into the other. Place plastic wrap on surface of
each and
chill 1 hour. Meanwhile, bring water and 1/3 cup sugar to boil in small
saucepan. Stir in figs, reduce heat and simmer 2 minutes, stirring
occasionally. Remove
from heat, stir in rum and set aside to cool. Drain figs, reserving syrup.
Combine frozen raspberries and figs. Arrange 5 ladyfinger halves in single
layer in bottom of 2-quart bowl; brush with about 2 teaspoons syrup. Top
with 1/3 cup fruit and 1/3 cup orange cream. Continue layering: 7 ladyfinger
halves,
1 tablespoon syrup, 1/2 cup fruit, 1/2 cup chocolate cream, 10 ladyfinger
halves, 1 tablespoon syrup, 3/4 cup fruit, remaining orange cream, 12 ladyfinger
halves,
1 tablespoon syrup, remaining fruit, chocolate cream, ladyfingers and syrup.
Cover with plastic wrap and refrigerate 4 to 24 hours. To serve, invert
onto plate. Whip cream with 1 tablespoon sugar until stiff; pipe
or spread over
cake.
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