Dessert Recipes > Malakoff

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.


punnet fresh strawberries
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)


- 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.