| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food networ, Food5 | 1 | servings | |
INGREDIENTS
| 50 | g | Unsalted butter |
| 50 | g | Icing sugar |
| 7 | g | Ground almonds |
| 4 | tb | Single cream |
| 1 | ts | Almond essence |
| 150 | ml | Whipping cream |
| 3 | tb | Brandy |
| 6 | tb | Strong black coffee |
| Choice of – 8 trifle sponges cut in half; or 24 sponge | ||
| ; lengthways, fingers | ||
| 150 | ml | Whipping cream |
| 3 | tb | Flaked almonds; up to 4 |
| 50 | g | Plain chocolate |
INSTRUCTIONS
TO DECORATE Line a 1lb loaf tin with greaseproof paper. Soften butter and beat with icing sugar until very pale in colour and of a dropping consistency. Add ground almonds and single cream and beat together. Whip cream until standing in peaks. Mix brandy and coffee, put onto a shallow plate. Quickly dip in 8 biscuits and arrange them over the base of the prepared tin. Spread 1/2 almond butter cream over them, 1/2 the whipped cream. Dip in 8 more biscuits and proceed as before. Top layer should finish with biscuits. Cover tin with foil to weigh down. Refrigerate for a minimum of 2 hours or if preferred deep freeze. Thaw for 2 hours. To serve, decorate with remaining whipped cream, toasted almonds and a drizzle of melted chocolate. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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