Updated Wednesday, July 25th, 2007
Yield: Serves 10.
Line the sides and bottom of a 9x5x2-3/4-inch loaf pan with transparent wrap. Place a row of ladyfingers (unsplit), very close together, along the bottom of the pan. Sprinkle with 1/3 of the rum and pour on half of the chocolate mixture. Repeat. Finish with a third layer of ladyfingers sprinkled with rum. Chill for 24 hours.
To serve, turn upside down on a chilled platter; remove the plastic wrap carefully. Cover the sides and top with whipped cream. Spread the top with chocolate curls. Serve in slices.
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