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Ingredientes
- 2 Tbsp. apricot jam melted
- 19 x Boudoir biscuits
- 4 x Large eggs separated
- 4 ounce powdered sugar
- 4 tsp coffee essence
- 3 Tbsp. rum
- 1/2 pt double cream lightly whipped
- 1/2 pt whipping cream firmly whipped
- 2 ounce plain chocolate grated
Direcciones
- Brush the apricot jam over the sides of a 6 inch cake pan. Trim the ends of the biscuits and stand them around the edges.
- Whisk the egg whites till very stiff. Whisk the egg yolks, powdered sugar, coffee essence and rum, then mix in the egg whites and cream. Spoon the mix into the cake pan and freeze for 8 hrs.
- When ready to serve, carefully loosen round the sides of the pan with a knife and turn out onto a serving platter. Decorate with whirls of whipped cream and grated chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 406 | 65% |
| Total Fat 45.95g | 57% |
| Saturated Fat 27.04g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 123mg | 5% |
| Potassium 310mg | 9% |
| Total Carbs 43.59g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 33.27g | 22% |
| Protein 10.9g | 17% |
