1/2 cup of butter
1/2 cup of confectioner's sugar
4 large egg yolks
1 cup of fresh cream
1 1/2 cups of hazelnuts, chopped
1 tablespoon of vanilla extract
1/2 cup of milk
1/4 cup of brandy
1 package of Maria biscuits (200g)
For decoration: 2 crushed Maria biscuits, 3 halves of hazelnuts
1/2 cup of butter
1/2 cup of confectioner's sugar
4 large egg yolks
1 cup of fresh cream
1 1/2 cups of hazelnuts, chopped
1 tablespoon of vanilla extract
1/2 cup of milk
1/4 cup of brandy
1 package of Maria biscuits (200g)
For decoration: 2 crushed Maria biscuits, 3 halves of hazelnuts
Prepare the filling: in a mixer, beat the butter with the confectioner's sugar and egg yolks until a creamy and smooth mixture is obtained (about 5 minutes). Reserve
In another mixer bowl, beat the cream until stiff peaks form (approximately 2 minutes). Reserve
Add the chopped hazelnuts and vanilla extract to the egg yolk mixture and mix well
Combine the whipped cream and mix delicately until homogeneous
Cover with plastic wrap and reserve in the refrigerator for about 20 minutes
In a shallow dish, mix the milk with the brandy
Moisten the biscuits, one by one, in this mixture and arrange them side by side at the bottom of a 24cm diameter refrigerator
Cover with half of the chilled cream
Alternate layers, ending with a layer of cream
Decorate with crushed biscuits and hazelnut halves
Cover with plastic wrap and let it set in the refrigerator for about 4 hours before serving.
