Half cup of milk
Six tablespoons of ground almonds
Two tablespoons of rum
200g of cherry preserves with the syrup
Three cans of heavy cream without serum
Two egg whites
One and a half packets of biscotti (330g)
One bar of dark chocolate (200g)
One bar of milk chocolate (200g)
Auxiliaries
Baking form with 28 x 11.5 cm dimensions
Parchment paper
Half cup of milk
Six tablespoons of ground almonds
Two tablespoons of rum
200g of cherry preserves with the syrup
Three cans of heavy cream without serum
Two egg whites
One and a half packets of biscotti (330g)
One bar of dark chocolate (200g)
One bar of milk chocolate (200g)
Auxiliaries
Baking form with 28 x 11.5 cm dimensions
Parchment paper
Mousse
Dissolve all the chocolate in a water bath
Remove from heat and mix with one and a half cans of heavy cream. Reserve
Cream
Beat the two egg whites until snowy with ground almonds
Mix with heavy cream and reserve the rest,
Assembly
1
Mix milk, rum, and half cup of cherry preserves' syrup
Soak the biscotti in this mixture
Grease the baking form's bottom and sides with oil and line with parchment paper
2
Reserve a little mousse for decoration
Alternate layers of biscotti, mousse, heavy cream, and chopped cherries until all ingredients are used up
Leave in the refrigerator for 6 hours
Dismount and top with reserved mousse
If desired, create designs using a fork.
