Dessert Recipes > Malakoff
1/2 cup butter
3 tablespoons caster/superfine sugar
3 tablespoons ground almonds
6 fluid oz double cream
24 boudoir biscuits (or sponge fingers)
6 tablespoons Cointreau liqueur
flaked toasted almonds
greaseproof paper
(see measure conversions for more information)
- Lightly grease the paper.
- Cover the bottom of the tin with a layer of the boudoir biscuits and soak with 2 tablespoons of Cointreau.
- Reserve 10 strawberries for decoration and cut the rest into halves.
- Put half of the cut strawberries onto the sponge fingers.
- Cream together the butter and sugar until pale and creamy, then beat in the ground almonds.
- Stir in the cream, being careful not to curdle the mixture.
- Cover the layer of strawberries in the tin with half of the cream mixture and cover this with another layer of sponge fingers.
- Sprinkle these with 2 tablespoons of the liqueur then the rest of the cut strawberries, covering these with the remaining cream mixture.
- Lastly add another layer of sponge fingers and sprinkle them with the last 2 tablespoons of liqueur.
- Cover and chill in the fridge overnight.
- Turn out onto a pretty serving dish and decorate the top with the reserved strawberries, whipping cream and flaked almonds.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make Malakoff:
A delightful chilled dessert which is well worth the effort. It is a great way of using strawberries when they are abundant in season.
Ingredients
punnet fresh strawberries1/2 cup butter
3 tablespoons caster/superfine sugar
3 tablespoons ground almonds
6 fluid oz double cream
24 boudoir biscuits (or sponge fingers)
6 tablespoons Cointreau liqueur
flaked toasted almonds
greaseproof paper
(see measure conversions for more information)
Method
- Take a 1 1/2 pint basin or mould and line it with greaseproof paper.- Lightly grease the paper.
- Cover the bottom of the tin with a layer of the boudoir biscuits and soak with 2 tablespoons of Cointreau.
- Reserve 10 strawberries for decoration and cut the rest into halves.
- Put half of the cut strawberries onto the sponge fingers.
- Cream together the butter and sugar until pale and creamy, then beat in the ground almonds.
- Stir in the cream, being careful not to curdle the mixture.
- Cover the layer of strawberries in the tin with half of the cream mixture and cover this with another layer of sponge fingers.
- Sprinkle these with 2 tablespoons of the liqueur then the rest of the cut strawberries, covering these with the remaining cream mixture.
- Lastly add another layer of sponge fingers and sprinkle them with the last 2 tablespoons of liqueur.
- Cover and chill in the fridge overnight.
- Turn out onto a pretty serving dish and decorate the top with the reserved strawberries, whipping cream and flaked almonds.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
