Vanilla sponge biscuits with amaretto
With MEGGLE Creme Dual
Ingredients
| 250 ml | MEGGLE Creme Dual |
| 20 g | Honey |
| 10 ml | Amaretto |
| 20 g | Chocolate |
| Fresh fruit |
Creme| 4 | Eggs |
| 125 g | Icing sugar |
| 80 g | Medium flour |
| a pinch of | Salt |
| 1 packet of | Vanilla pudding |
| 1 TSP | Baking powder |
Corpus
Preparation
Step 1
- Whisk the eggs with sugar and gradually mix in all other ingredients. Pour into a tart form lined with parchment paper.
- Bake for 5 minutes at 200 °C and then 20 minutes at 180 °C. Do not open the oven while baking to prevent the tart from collapsing.
- Leave the tart in the oven for at least 5 minutes once done. Then allow the tart to cool in the form.
Step 2
- Cool down MEGGLE Creme Dual before whipping to temperature from + 6 °C to + 8 °C to achieve optimum result.
- Whip chilled MEGGLE Creme Dual with honey and liqueur, refrigerate and then layer it between the baked biscuits.
Step 3
- Decorate with chocolate and fresh fruit.
