- 125ml butter
- 4 eggs
- 30ml coffee
- 250ml nuts
- 250ml casting sugar
- 60ml cream
- 250g Boudoir sponge fingers
- Cherries
METHOD
Cream butter and sugar. Beat egg yolks and add to butter. Add beaten egg white. Soak the fingers in cream-coffee and pack in a bowl. Spread the mixture over and then nuts and cherries. Repeat layers until done (keep 2 fingers). Crumb 2 fingers and sprinkle over. Chill over night in refrigerator.
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