1 cup more 2 tablespoons of sugar
1/2 cup more 2 tablespoons of butter
4 eggs
2 cans of cream without serum
400g of biscuit type like meringue powder
250g of creamy caramel sauce
200g of roasted almond without shell
12 candied cherries
1 cup more 2 tablespoons of sugar
1/2 cup more 2 tablespoons of butter
4 eggs
2 cans of cream without serum
400g of biscuit type like meringue powder
250g of creamy caramel sauce
200g of roasted almond without shell
12 candied cherries
Put 3/4 cup of sugar with all the butter into a mixer and beat until it forms a clear and creamy mixture
To part, beat the eggs with the remaining sugar in a bowl over simmering water until it forms a meringue
Remove from heat, mix the two creams and beat again
Add the cream of milk and mix quickly to prevent curdling. Reserve
In a removable pan ring lined with parchment paper, make a layer of biscuit type like meringue powder
Drain the cherries and use their syrup to slightly wet the biscuits
Spread a layer of cream and some spoonfuls of caramel sauce
Mix with a fork until it forms a marbled effect and sprinkle with a little almond
Repeat the layers until all ingredients are used up, finishing with a layer of cream
Dust with almond and refrigerate for the next day
Unmold and decorate with the drained cherries.
