Remove ice cream from freezer; let stand
at room temperature 10 minutes until slightly soft.
Meanwhile, line a 4-cup ring mold with
plastic wrap, with ends of plastic extending beyond center and outer
edges. Press all wrinkles flat against mold.
Place 38 to 40 individual ladyfinger
halves on flat surface, split side up. Combine rum and preserves; brush
split surfaces with mixture. Wrap and freeze extra ladyfingers for later
use.
Place 13 or 14 ladyfinger halves
against bottom of mold, spoke fashion, with split surface up. Using half
the ice cream, spoon small mounds around bottom of mold; carefully press
into an even layer, using back of spoon.
Stand 15 or 16 ladyfinger halves
horizontally around outer and inner edges of mold, with split surfaces
facing each other. Ladyfingers may extend slightly above edge of mold.
Spoon remaining ice cream into channel
between ladyfingers; press into even layer. Close channel by pressing
remaining ladyfinger halves against ice cream, split side down (overlap if
necessary). Cover tightly and freeze overnight.
Three hours before serving, pull edges
of plastic to loosen ring from mold. Invert ring onto flat serving plate;
peel away plastic wrap. Quickly frost ring with whipped topping. Freeze,
uncovered, for 1 hour, then cover with foil tent and return to freezer at
least 2 hours. Pile chocolate tipped strawberries in center of mold.
Chocolate Tipped Strawberries:
Rinse and dry berries. Melt chocolate and oil over double boiler or place
in microwavable bowl and microwave on high (full power) for 1½ to 2
minutes, stirring every 30 seconds. Dip lower half of berries into
chocolate. Place on wax paper; chill.
10 to 12 servings
