| 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.
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