Ingredients :
2-3 cups sugar
3 egg yolks
1 cup crumbled macroon
4 sponge fingers split (cake rusk)
1 ½ cups cream
1 tsp vanilla essence
½ tsp almond essence
Method :
– Line a 7â€? mould with a cling wrap.
– Combine half cup of water with sugar and bring to a boil, stirring till the sugar dissolves.
– Then boil rapidly. Remove from the stove.
– Beat the egg yolks and mix in the hot syrup and beat until the mixture begins to cool.
– Stir in the macroons and leave for 30 minutes.
– Mix almond and vanilla essence with cream and whisk till stiff. Fold this into the macroon mixture.
– Moisten the sponge fingers with milk.
– Spoon half of the macroon mixture into the bowl and cover with sponge fingers. Spread the remaining half macroon mixture over sponge fingers.
– Cover and chill
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