30 champagne biscuits
2 egg yolks
2 tablespoons of sugar
1/2 cup of unsalted butter or margarine at room temperature
120g bittersweet chocolate, melted and cooled
1/2 cup of raspberry gelée
1/3 cup of toasted almonds, chopped
English Cream (recipe below)
English Cream
1 1/3 cups of milk
1 tablespoon of vanilla extract
3 egg yolks, lightly beaten
6 tablespoons of sugar
2 tablespoons of apricot liqueur
30 champagne biscuits
2 egg yolks
2 tablespoons of sugar
1/2 cup of unsalted butter or margarine at room temperature
120g bittersweet chocolate, melted and cooled
1/2 cup of raspberry gelée
1/3 cup of toasted almonds, chopped
English Cream (recipe below)
English Cream
1 1/3 cups of milk
1 tablespoon of vanilla extract
3 egg yolks, lightly beaten
6 tablespoons of sugar
2 tablespoons of apricot liqueur
Line the bottom of a 20cm round baking dish with 10 champagne biscuits
Cut the remaining 10 biscuits in half and arrange them around the perimeter of the dish, leaving space in the center. Reserve
Beat the egg yolks and sugar in a bowl until thick and creamy
Gradually add the butter, beating well after each addition
Add the melted chocolate and mix until smooth
Spread the mixture over the biscuits in the dish
Arrange another layer of biscuits on top of the chocolate mixture, then spread a thin layer of raspberry gelée over the top
Sprinkle with toasted almonds and refrigerate for 2 hours
Serve in slices topped with English Cream
Heat the milk to scalding point, then whisk in the vanilla extract
Beat in the egg yolks and sugar until smooth
Cook over low heat, stirring constantly, until thickened but not boiling
Remove from heat and let cool
Stir in the apricot liqueur and refrigerate until ready to serve
Serve 8 portions.
