Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Eggs |
| 500 grams | Butter, soft |
| 250 millilitres | Fresh cream, whipped |
| 250 millilitres | Pastry cream |
| 300 grams | Macaroon biscuit powder |
| 150 grams | Sugar |
| 20 grams | Instant coffee |
| 100 millilitres | Rum |
| 150 grams | Candied fruit |
| 100 grams | Cocoa |
| 400 grams | Sponge cake |
| 250 millilitres | White wine |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Beat eggs with sugar. Add butter, whipped cream, macaroon powder and rum. Mix gently and divide to 3 parts. One part to add cocoa, one part instant coffee and one part candied fruit. Soak sponge cake with white wine. Spread sponge cake around bowl, put 3 different creams one by one. Leave 6 hours in fridge before serving. Source: Given to share with the express permission of Chef de Cuisine