2 boxes of champagne biscuits
2 cups of butter or margarine, softened
1/2 pound of confectioner's sugar sifted
3 egg yolks
1 cup of strong brewed coffee, chilled
1 tablespoon of vanilla
1 cup of toasted and chopped pecans
2 boxes of champagne biscuits
2 cups of butter or margarine, softened
1/2 pound of confectioner's sugar sifted
3 egg yolks
1 cup of strong brewed coffee, chilled
1 tablespoon of vanilla
1 cup of toasted and chopped pecans
Line a 29x14x9 cm loaf pan with parchment paper or aluminum foil
Line the pan with champagne biscuits
Beat the butter or margarine until creamy
Add the confectioner's sugar gradually, beating well
Add the egg yolks one at a time, beating well after each addition
Combine the coffee and vanilla, mixing well
Add the toasted pecans and mix well
Layer the cream and biscuits in the prepared pan, alternating between the two
Refrigerate for 1 day to allow flavors to meld
Décor with your choice of toppings
Serve to 8-12 people.
