30 ml (2 level tbsp) apricot jam
10 boudoir biscuits, halved crosswise
2 eggs, separated
2 tbsp (30 ml) coffee essence
1 tbsp (15 ml) medium sherry
4 level tbsp (60 ml) icing sugar (confectioners sugar)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
grated or curled chocolate to decorate
10 boudoir biscuits, halved crosswise
2 eggs, separated
2 tbsp (30 ml) coffee essence
1 tbsp (15 ml) medium sherry
4 level tbsp (60 ml) icing sugar (confectioners sugar)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
grated or curled chocolate to decorate
method
1. Warm the jam gently and brush around the edges of a 16 cm (6 1/2 inch) round cake tin base-lined with non-stick paper. Stand the biscuits around the edge of the tin.
2. Beat the egg yolks, coffee essence and sherry well together.
3. Whisk the egg whites until stiff and gradually whisk in the sifted icing sugar. Stir the egg yolk mixture through the whites.
4. Whip the fresh cream until softly stiff. Fold into the mixture then pour into the lined cake tin.
5. Freeze for about 6 hours until firm. Turn out of the tin and serve straight away decorated with coarsely grated or curled chocolate.
2. Beat the egg yolks, coffee essence and sherry well together.
3. Whisk the egg whites until stiff and gradually whisk in the sifted icing sugar. Stir the egg yolk mixture through the whites.
4. Whip the fresh cream until softly stiff. Fold into the mixture then pour into the lined cake tin.
5. Freeze for about 6 hours until firm. Turn out of the tin and serve straight away decorated with coarsely grated or curled chocolate.
serving amount
serves 6-8
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