For the crust: 1/2 package of biscuit crumbs
150g of butter, softened
1 tablespoon of whiskey
Zest of one lemon, grated
For the filling: 300g of white chocolate
2 eggs
1 can of heavy cream without serum
2 tablespoons of apricot jam
For the topping: 1/2 liter of fresh heavy cream
Rose syrup
3 cups of rose petal jam
1 1/2 cup of crystallized apricot
2 egg whites
For the crust: 1/2 package of biscuit crumbs
150g of butter, softened
1 tablespoon of whiskey
Zest of one lemon, grated
For the filling: 300g of white chocolate
2 eggs
1 can of heavy cream without serum
2 tablespoons of apricot jam
For the topping: 1/2 liter of fresh heavy cream
Rose syrup
3 cups of rose petal jam
1 1/2 cup of crystallized apricot
2 egg whites
The crust: blend the biscuit crumbs in a blender - 6 units at a time - until they're well combined
While that's happening, melt the butter in a double boiler
Add it to the blended biscuit crumbs and mix with your hands until you get a crumbly mixture
Then add the whiskey, lemon zest, and mix again until just combined
Place this mixture into a round cake pan and press it down to cover the bottom and sides
Use a fork to fluff it up slightly and bake for 5 minutes
Don't let it brown
The filling: melt the white chocolate in a double boiler
Let it cool and add the egg yolks, heavy cream, and apricot jam
Finally, add the beaten egg whites and crystallized apricot
Mix well
The topping: crystallize the rose petals by washing them, drying them, cutting off the white base, and dipping each petal in a lightly beaten egg white
Coat each petal with crystalized apricot, making sure they're completely covered
Place them into a cake pan and dry in a medium oven for a few minutes until the petals are hard and crystallized
Reserve in a cool, dry place
Beat the fresh heavy cream until it forms stiff peaks
Add the rose syrup and mix gently until the mixture is pink
Don't let it become too liquid
Assembly: cover the cooled cake crust with the chilled filling
Distribute the whipped cream over the top and refrigerate for a few hours
When serving, arrange the chilled rose petals on top of the whipped cream.