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

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