Pavlova au Rhum

Servings: 6

2 Tablespoons currents
2 Tablespons raisins
1 Tablespoon black rum
1 c (8 fl oz) unthickened cream
1 -2 teaspoons coffee liquor Or liquid coffee
1 Cooked pavova shell (see Above)
60 Gm (2 oz) dark chocolate

Soak the currents and raisons in a small amount of boiling water for
about 30 minutes. Drain well and cover with the black rum. The linger
the fruit is soaked in rum the stronger the flavour. Whip the cream
until thick. Fold in the coffee liquer and spread over the pavlova.
Drain the fruit and place on top of the cream. Sprinkle with grated
chocolate.