250g unsalted butter, chilled
250g refined almond flour
2 cans of cold heavy cream without serum
6 biscuits morena eggs
Cointreau
250g unsalted butter, chilled
250g refined almond flour
2 cans of cold heavy cream without serum
6 biscuits morena eggs
Cointreau
Mix the almond flour with the egg yolks and butter in a blender until very creamy
Next, add the cold heavy cream without serum, blending a little more
Arrange in a pie dish as follows: first, cover the dish with a layer of cream; then place a layer of biscuits soaked in Cointreau or milk; top with another layer of cream; add another layer of soggy biscuits in Cointreau or milk; finally, end with a layer of cream covering the biscuits
To finish, cover the dessert with chocolate glaze and sprinkle with cookie crumbs
Place in the freezer to chill.
