|150 g||sponge finger biscuits|
|150 ml||grand marnier|
|350 ml||cream — double thick|
|65 g||cocoa powder — unsweetened|
|2 Tbs||icing sugar|
|100 g||dark chocolate — 70% chopped|
|10||almonds — blanched, roasted, chopped|
|10||hazelnuts — skinned, roasted, chopped|
Use a hemispherical zucotto mould here.
Grease the mould and line it with the biscuits and sprinkle with the Grand Marnier.
Whip the cream stiffly and divide into two bowls.
Sift the cocoa and the sugar together into one bowl of cream, and add (and mix) the chocolate and nuts into the other bowl.
Pour the cocoa flavoured cream into the bottom of the base and then tap to remove any air pockets before covering with a layer of the Savoiardi biscuits.
Sprinkle with more Gand Marnier.
Cover this with the other bowl of cream (containing nuts and chocolate) and cover with the rest of the biscuits.
Sprinkle with the rest of the Grand Marnier, cover with cling wrap and place in the fridge (or freezer if you prefer it frozen) for, at least, four hours before turning out onto a serving dish.
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