Liqueur tips

Ingredients for 1 servings:

• Biscuit(s) (round butter cookies), diameter 3-4 cm
• 160 g ladyfingers
• 100 g powdered sugar
• 80 g butter
• 1 egg white
• 2 tsp cocoa powder
• 2 tsp rum or liqueur to taste
• 2 tsp condensed milk
• 60 g butter
• 1 egg yolk
• 2 tbsp powdered sugar
• 2 tbsp rum or liqueur to taste
• 1 pinch of vanilla pulp or vanilla sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

To prepare the topping: Crumble the sponge fingers and knead them into a dough with the listed ingredients. The dough should be very cold before further processing. To prepare the cream: Mix all of the listed ingredients into a cream. First, form the dough into balls about 3 cm in diameter and roll them in sugar. Then, using a wooden model or by hand, form a cone-like shape. If using a wooden model, it is recommended that you dust it with powdered sugar before pressing the dough into it. On the underside of the cone, make a depression with your finger and fill it with the rum or liqueur cream. Finally, press the filled liqueur tip onto a buttered biscuit.