ROCOCO (FRANCE)


 

  • 100 gr sponge fingers
  • 1 bag of meringue biscuits

Cream:

  • 2 eggs
  • 1 tablespoon of starch
  • 1 tablespoon of flour
  • 1 cup of granulated sugar
  • 3 tablespoons of cocoa
  • 2.5 cups of milk

For Whipped Cream:

  • 1 pack of powdered whipped cream
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • candied fruit(for decoration)

First place nylon in a bowl with a diameter of  7,82 inch. Dip the sponge fingers in a little milk, bring the rounded parts out and place them side by side into the mold. Put the cream utensils, except for the milk, in a saucepan and mix with wire. Prepare the whipped cream by whipping it with a mixer; Separate two spoons and pour the rest into the mold, cut the rest of the meringues into small pieces and sprinkle them on the cream. Pour half of the cocoa cream on it and leave it in the freezer overnight. Turn the mold into a round serving plate: Remove the plastic wrap on it and pour out the remaining cocoa cream. Decorate with remaining whipped cream and candied fruit. Wait in the fridge until service time.

 

ENJOY YOUR MEAL

 

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