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recipe of the month
Serves 6 - 8
Ingredients
200ml liqueur of your choice
1 pkt savoiardi biscuits
60 g dark chocolate broken into pieces
125g softened butter
125g castor sugar
½ tsp vanilla extract
125g ground almonds
150 ml whipping cream
1 pkt fresh or frozen berries
cocoa powder and icing sugar to dust and decorate
Method
Line a 1.5L pudding basin with clingfilm allowing enough overhang to seal it.
Pour the liqueur on a plate and dip the biscuits in it so they are soaked in the liquid and carefully line the bottom and sides of the pudding tin.
Melt the chocolate in a bowl over a saucepan of boiling water.
Put the sugar and butter in a beater and beat until pale and fluffy.
Add the melted chocolate, almonds and vanilla extract.
In another bowl beat up the cream until stiff.
Add the cream to the chocolate mixture and place a third of it in the lined pudding basin.
Layer with a pile of the berries and then put the balance of the chocolate mousse on top.
Fold the clingfilm and refrigerate overnight. Unmould and decorate with berries and the cocoa powder and icing sugar.
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recipe of the month