Desir De La Pompadour With English Cream Recipe
Ingredients
| Ladyfingers | 30 | |
| Egg yolks | 2 | |
| Sugar | 2 Tablespoon | |
| Butter | 1/2 Cup (16 tbs), softened | |
| Unsweetened chocolate | 4 Ounce, cooled | |
| Apricot jam | 1/2 Cup (16 tbs), sieved | |
| Toasted almonds | 1/3 Cup (16 tbs), chopped | |
| English Cream | ||
Directions
Line the bottom of an 8-inch springform pan with 10 ladyfingers.
Cut 10 ladyfingers in halves, crosswise, and arrange around side of pan; set aside.
Beat the egg yolks and sugar in a bowl until thick.
Gradually blend in the butter, beating well.
Blend in the melted chocolate.
Spread the chocolate mixture over the layer of ladyfingers.
Arrange the remaining ladyfingers over the chocolate layer.
Spread a thin layer of apricot jam over the top.
Sprinkle with almonds.
Chill 2 hours.
Cut 10 ladyfingers in halves, crosswise, and arrange around side of pan; set aside.
Beat the egg yolks and sugar in a bowl until thick.
Gradually blend in the butter, beating well.
Blend in the melted chocolate.
Spread the chocolate mixture over the layer of ladyfingers.
Arrange the remaining ladyfingers over the chocolate layer.
Spread a thin layer of apricot jam over the top.
Sprinkle with almonds.
Chill 2 hours.
Chef
