1. 2 petit bearre biscuits
2. 1/2 lb. ground cadju nuts
3. 8 oz. icing sugar
4. 4 oz butter
5. 3 yolks of eggs
6. 5 tbs cocoa
7. 1 tin cream
8. 1 tbs vanilla
9. 1 tbs rum
10. 1/2 cup milk

Method
Soak biscuits in milk slightly. cream
butter, sugar, yolks, cocoa, vanilla
rum and cadjus. Take loaf tin. Place
one layer of biscuits at the bottom
then put 1" of cream then another
layer of biscuits and so on. Keep it
in the deep freeze. turn out and decorate
with meringue.

Meringue

1. 3 whites of eggs
2. 3 tbs sugar
3. 1 tsp gelatine( dissolved in one dessert
spoon hot water)

Method
Beat whites, sugar, gelatine and make a
stiff meringue for decorating.
Print this recipe       Email this recipe