3 packages of suspirinhos
250g of butter
6 egg yolks
10 tablespoons of sugar
1 tablespoon of very strong coffee
1/2 cup of hazelnuts
1/2 cup of chopped nuts
3 packages of suspirinhos
250g of butter
6 egg yolks
10 tablespoons of sugar
1 tablespoon of very strong coffee
1/2 cup of hazelnuts
1/2 cup of chopped nuts
Beat the butter with the sugar and eggs
Finally add the coffee, hazelnuts, and chopped nuts
Assemble in a removable-bottom pan as follows:
Layer 1: Whipped cream (1/2 kg of whipped heavy cream)
Layer 2: Suspension crumbs
Layer 3: Cream
Repeat the layers, with the final one being whipped cream
Place in the freezer and remove 30 minutes before serving
Serving suggestion: Serve chilled with a cold whipped cream topping
3 tablespoons of sugar
3 tablespoons of cocoa powder
1 tablespoon of butter
1 cup of milk
Heat everything over low heat to melt
If too thin, thicken with a little cornstarch
Serve at night.
