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Ingredients
- 50 gm Unsalted butter
- 50 gm Icing sugar
- 7 gm Grnd almonds
- 4 Tbsp. Single cream
- 1 tsp Almond essence
- 150 ml Whipping cream
- 3 Tbsp. Brandy
- 6 Tbsp. Strong black coffee
- Â Â Choice of - 8 trifle sponges cut in half, or possibly 24 sponge lengthways, fingers
- 150 ml Whipping cream
- 3 Tbsp. Flaked almonds, up to 4
- 50 gm Plain chocolate
Directions
- Line a 1lb loaf tin with greaseproof paper. Soften butter and beat with icing sugar till very pale in colour and of a dropping consistency. Add in grnd almonds and single cream and beat together.
- Whip cream till standing in peaks. Mix brandy and coffee, put onto a shallow plate. Quickly dip in 8 biscuits and arrange them over the base of the prepared tin.
- Spread 1/2 almond butter cream over them, 1/2 the whipped cream. Dip in 8 more biscuits and proceed as before. Top layer should finish with biscuits.
- Cover tin with foil to weigh down. Chill for a minimum of 2 hrs or possibly if preferred deep freeze. Thaw for 2 hrs.
- To serve, decorate with remaining whipped cream, toasted almonds and a drizzle of melted chocolate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 502g | |
| Calories 1606 | |
| Calories from Fat 1230 | 77% |
| Total Fat 141.42g | 177% |
| Saturated Fat 84.77g | 339% |
| Trans Fat 0.0g | |
| Cholesterol 356mg | 119% |
| Sodium 262mg | 11% |
| Potassium 801mg | 23% |
| Total Carbs 65.59g | 17% |
| Dietary Fiber 10.4g | 35% |
| Sugars 13.95g | 9% |
| Protein 17.78g | 28% |
