Triple pleasure dessert

Triple pleasure dessert

This is a traditional dessert in our home and the kids just love it. Two types of cream, delicious cookies and biscuit makes Triple pleasure dessert super delicious. The best thing is that it is really easy to make, so let’s get started 😉

Ingredients for the biscuit US standard Metric Shop ingredients
Egg whites 6 6
Sugar 7 oz 200 g
Ground walnuts 5 oz 150 g
Breadcrumbs 2 spoons 2 spoons
Flour 3 spoons 3 spoons
Baking powder 0.2 oz (1/2 envelope) 5 g (1/2 envelope)

Mix the egg whites until you get a firm snow and add sugar slowly while mixing. When all sugar is dissolved, add flour, baking powder, ground walnuts and baking powder and mix well. Pour the mixture into baking pan and bake in preheated oven at 356° Fahrenheit (180° Celsius) for about 25 minutes. If you are not sure if the biscuit is baked stick a toothpick in it and if it is clean after you pull it out the biscuit is baked.

Ingredients for the cream US standard Metric Shop ingredients
Milk 2.5 cups 6 dcl
Yolks 6 6
Sugar 7 oz 200 g
Instant vanilla pudding 3 oz 95 g
Margarine 9 oz 250 g
Baking chocolate 3.5 oz 100 g

Mix yolks, sugar and instant vanilla pudding in milk and put it on low heat until it boils. Divide the mixture into two equal parts and mix baking chocolate in one half until it dissolves completely. Let both mixtures to cool down. Take the margarine and mix it until it gets foamy and put half of it in each mixture and mix both creams until margarine dissolves. Take the biscuit and spread yellow cream over it and then put Petit beurre tea biscuits (which you previously dipped in coffee) on the entire surface (if you don’t have Petit beurre you can use similar tea biscuits).

Triple pleasure dessert procedure

Spread chocolate cream over the cookies and sprinkle ground walnuts on it and serve chilled. Enjoy!

Triple pleasure dessert served

 

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2 Responses to “Triple pleasure dessert”

  1. Wai Lwin Lwin December 18, 2015 at 1:58 am Permalink

    Very nice

  2. kredit agunan rumah November 3, 2016 at 10:55 am Permalink

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