John Myers
Dessert: Amarettini Cream
The perfect dessert: amarettini cream recipe with a picture and simple step-by-step instructions.
- 1 packet Cream pudding powder
- 400 ml Milk
- 2 tablespoon Sugar
- 1 Knife point Tonka bean abrasion
- 200 g Mascarpone
- 1 handful Crush Amarettini almond biscuits
- 2 cl Amaretto
- 4 piece Amarettini almond biscuits
- 2 tablespoon Chocolate bark
- Using 400 ml of milk, sugar and the pudding powder, cook a thick pudding according to the instructions. Cover this with a piece of cling film to prevent skin from forming. The foil must lie directly on the pudding. Let cool down
- Crumble a handful of Amarettini.
- Mix the cold pudding with the mascarpone and the tonka bean zest. Divide this cream and add the crumbled amarettini and a tablespoon of bark chocolate to one half except for one tablespoon, mix the other half with the amarettol liqueur.
- First fill the cream with the crumbs and chocolate into dessert glasses, layer the other half on top and garnish the dessert with bark chocolate, amrettini crumbs and a whole biscuit.
- Refrigerate until ready to serve.
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