Chocolate Rum Marquise

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

I feel sure that few people could resist this luxurious chocolate delicacy. It is a great favourite in our family, as it was inspired by a dish which the patron of a small hotel in France urged us to have one particularly memorable summer. When frozen, it makes a heavenly ice cream.


  • 25 sponge fingers
  • 3 oz (75 g) granulated sugar


Put the sponge fingers in one layer in a shallow dish or tin. Dissolve the granulated sugar in the rum and water over a low heat. Allow to bubble for just a second or two but do not increase the heat. Then spoon the hot syrup over the sponge fingers. Leave them for 30 minutes or more to absorb the syrup, turning once. Line the bottom of a 2