2 cups dried damasco (360g)
4 eggs
2/3 cup confectioner's sugar
1 tablespoon vanilla extract
2 cups heavy cream, whipped or 2 cans of sweetened condensed milk
2 cups dried damasco (360g)
4 eggs
2/3 cup confectioner's sugar
1 tablespoon vanilla extract
2 cups heavy cream, whipped or 2 cans of sweetened condensed milk
Cook the damasco in water until soft
Mash the damasco well or strain through a sieve
Beat the eggs until light and fluffy
Add the confectioner's sugar gradually, beating well
Combine the damasco pulp and vanilla extract
Finally add the whipped cream and mix carefully
Place in a bowl or mold with an opening of 24 cm diameter, cover with plastic wrap or aluminum foil and refrigerate
Remove about 20 minutes before serving, leaving at room temperature
Decorate with chocolate and serve with chocolate sauce
Serves 16.
