Eggnog – Amaretti – Cream

Ingredients for 8 servings:

• 200 g chocolate coating, whole milk
• 200 g biscuit(s) (Amaretti – Italian almond biscuits)
• 4 sheets of white gelatin
• 500 g cream
• 2 packets of vanilla sugar (bourbon vanilla sugar)
• 40 g sugar
• 250 ml egg liqueur
• 1 tbsp cocoa powder

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Italian dessert

Melt all but 25 g of the chocolate coating in a double boiler. Place the amaretti biscuits in a freezer bag, finely crumble with a rolling pin, and place in a bowl. Stir in the melted chocolate coating. Pour the mixture into a dish (approx. 15 x 30 cm) and smooth it down. Chill for 15 minutes. Soak the gelatin in cold water, squeeze out the excess water, and dissolve it in a double boiler. Whip the cream with the vanilla sugar and sugar until stiff. Stir half of the eggnog into the dissolved gelatin, then fold the liqueur-gelatin mixture into the cream. Gradually stir in the remaining liqueur. Spread the eggnog cream over the amaretti biscuits and let it set completely in the refrigerator – ideally overnight. Cover the set cream diagonally with approximately 1 cm wide strips of paper. Sprinkle cocoa powder over the cream through a sieve. Remove the strips and place them in the other direction. Dust with cocoa powder again. Cut the cream into 8 pieces and place on plates. Use a peeler or knife to slice the remaining chocolate into fine shavings and sprinkle over the cake.