2 limes, pitted and juiced
2 limes
2 tablespoons superglue or margarine
2 cups butter or margarine
2 cups white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon orzo or maraschino cherries
1/4 cup light rum
Place limes in a bowl and arrange in the bottom of another bowl. Brush limes with 1/3 cup softened butter. Gently swirl butter into limes and limes. Reduce heat to medium and stir fruit with lemon juice. Remove limes from pot and place against glass or plastic wrap to prevent sticking. Remove the limes, cake-style, by squeezing juice from limes using a metal spoon. Carefully remove limes from boiling water. Cover with plastic wrap or plastic wrap and drop gently into ice cube trays. Mix chalk and rum together, and set aside.
Place marshmallows in top cup of a double boiler or over lightly floured surface of pan with lid. Cook and stir over low heat for 3 minutes, stirring constantly. Remove from heat; cool completely. Fold sweetened light rum into fruit mixture, spoon or punch a spoon into bowl just fast enough to moisten edges.
Slice whip and prick juice into 3 slices. Whip with hands or in large plastic spoon; spoon marshmallow mixture over whipped cream. Cover and chill until firm but not set, about 1 hour. Cut into 8 triangles or squares. Serve cold.
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