pirit connoisseurs know this quite well: rum is rich in subtle notes of caramel, vanilla and oak. Its sweet yet complex taste pairs beautifully with ingredients like coconut, tropical fruits, chocolate and spices. As for desserts, boozy rum-infused sweet treats have long been associated with the Caribbean, where the spirit is commonly used. Whether spiked into a sauce, used for soaking a cake or directly poured into the batter, rum subtly enhances the enjoyment of desserts. So, here are some boozy, earthy rum-soaked desserts; some light, some a little heavy, you can adjust depending on the tolerance level of the people you are serving it to.
1. Chocolate Rum Cups
Ingredients:
- 170 gm semi-sweet chocolate chips
- 3 eggs, separated
- 30 ml light rum
- 1.5 ml almond extract
- 1.5 ml ground nutmeg
- Whipped cream for topping
- Chocolate curls for garnish
Instructions:
- Melt the chocolate in a double boiler over gently simmering water.
- In a separate bowl, beat the egg yolks until pale and thickened. Slowly whisk in 1/4 of the melted chocolate.
- Add the chocolate-yolk mixture back to the melted chocolate in the double boiler. Cook, stirring constantly, until smooth.
- Remove from heat and stir in the rum, almond extract, and nutmeg.
- In a clean bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until just combined.
- Portion the mousse into serving glasses or cups.
- Refrigerate for at least 2 hours before serving.
- Top with whipped cream and garnish with chocolate curls.
2. Rum Balls
Ingredients:
- 150 gm finely crushed vanilla wafer cookies
- 50 gm powdered sugar
- 25 gm Cadbury cocoa powder
- 50 gm butter, softened
- 3 ml rum
Instructions:
- In a medium bowl, mix the crushed vanilla wafer cookies, powdered sugar and unsweetened cocoa powder.
- Add the softened butter and rum. Mix well until a dough forms.
- Shape the dough into 1 cm balls and roll in additional powdered to coat.
- Refrigerate for at least 1 hour before serving.
3. Rum Cake
Ingredients:
- 350 gm all-purpose flour
- 250 gm butter, softened
- 250 gm sugar
- 5 gm baking powder
- Pinch of salt
- 5 eggs
- 150 ml dark rum
Instructions:
- Preheat the oven to 180°C. Grease and flour a 23 cm Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour in the rum.
- Pour the batter into the prepared pan.
- Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before glazing.
4. Rum Tiramisu
Ingredients:
- 500 gm mascarpone cheese
- 100 gm sugar
- 1/2 liter strong brewed coffee, room temperature
- 150 ml dark rum
- 36 savoiardi (ladyfinger cookies)
- Cadbury cocoa powder, for dusting
Instructions:
- In a large bowl, whisk the mascarpone and 50 gm of the sugar until light and fluffy.
- In a shallow dish, combine the coffee and rum. Quickly dip half of the savoiardi in the coffee mixture, soaking for just a few seconds on each side. Arrange the soaked savoiardi in the bottom of an 8x8 inch baking dish, breaking or trimming as needed to fit.
- Spread a third of the mascarpone mixture evenly over the savoiardi. Sprinkle with a third of the remaining sugar.
- Repeat layering with the remaining savoiardi, mascarpone mixture, and sugar. Dust the top generously with cocoa powder before serving.
- Refrigerate for at least 6 hours before serving to allow flavors to blend.
5. Coconut Rum Cake
Note: This rum cake uses a substantial amount of rum with a strong taste of booze, reduce the amount of run if you don't want yours to be too strong.
Ingredients:
- 113 gm unsalted butter, softened
- 338 gm sugar
- 4 large eggs, room temperature
- 5 ml coconut extract
- 225 ml amber rum
- 175 ml - 2% milk (milk with a fat content of 2%)
- 405 gm all-purpose flour
- 96 gm instant vanilla pudding mix
- 30 gm cornstarch
- 10 gm baking powder
- 5 gm salt
- 113 gm unsalted butter, melted
- 113 gm water
- 113 gm sugar
- Dash salt
- 113 gm amber rum
- 5 ml coconut extract
Instructions:
- Preheat the oven to 160°C. Cream butter and gradually add sugar until light and fluffy. Beat in eggs one at a time. Mix in coconut extract.
- In a separate bowl, combine rum and milk.
- Whisk dry ingredients together in another bowl. Alternate adding dry ingredients and rum mixture to the creamed butter mixture.
- Pour batter into a greased and floured tube pan. Bake for 1 hour until a toothpick inserted comes out clean.
- Let cool for 10 minutes before removing from the pan.
- For the syrup, heat butter, water, sugar, and salt until boiling. Remove from heat and stir in rum and coconut extract.
- Poke holes in the cake with a skewer and slowly pour syrup over the cake. Let stand overnight before serving.