Method
Whisk the butter and sugar together until light and fluffy. In a separate bowl, whisk the egg yolks until pale before adding them to the butter. Continue beating until creamy. Add the coffee and divide the mixture into 3.
Soak 7 of the boudoir biscuits in 2tbsp Tia Maria and arrange on a flat plate. Cover with one third of the coffee cream and sprinkle with one third of each of the chocolate and almonds. Dip the amaretti in 2tbsp Tia Maria and place on top. Spread on a second layer of coffee cream and sprinkle with half the remaining chocolate and nuts. Place the last boudoir biscuits soaked in the remaining Tia Maria on top and cover the top with the remaining cream, chocolate and nuts. Chill for 48 hours before serving.
Ingredients
- 125g (4½oz) butter, softened
- 75g (3oz) unrefined icing sugar, such as Billington's
- 2 egg yolks
- 3tbsp strong espresso coffee
- 14 boudoir biscuits
- 6tbsp Tia Maria
- 75g (3oz) plain chocolate, chopped
- 75g (3oz) flaked almonds, toasted
- 10 to 12 amaretti biscuits
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This recipe contains raw eggs, so it isn’t suitable for young children, the elderly or if someone is unwell