I only used half the original recipe quantities, one because I only had 1x 160 gram pack of trifle sponges, ideally you would use a 200 gram pack of ladyfingers /boudoirbiscuits, in italian that would be Savoiardi but my husband brought the trifle ones so that’s what I used. Ingredients 1 packet of sponge fingers (boudoir/ladyfingers/savoiardi/ or even trifle sponges) 3 shots or 180ml espresso with ½ teaspoon concentrated halal vanilla extract, cool ( you can use 1 ½ tablespoon instant coffee dissolved in 180 ml boiling water) 2 eggs, separated 80ml / ⅓ cup golden caster sugar ¼ teaspoon concentrated halal vanilla extract half a packet or 125 grams full fat mascarpone 125ml double cream grated dark chocolate (i used one with 74% cocoa solids) cocoa powder, * optional (i didn't) Instructions Make espresso and set aside to cool
I only used half the original recipe quantities, one because I only had 1x 160 gram pack of trifle sponges, ideally you would use a 200 gram pack of ladyfingers /boudoirbiscuits, in italian that would be Savoiardi but my husband brought the trifle ones so that's what I used. 1 packet of sponge fingers (boudoir/ladyfingers/savoiardi/ or even trifle sponges)
In those two months I have not only neglected posting on here I’ve also become single and turned to food to keep me company on those cold and lonely nights – mr nutella has been particularly welcome in my boudoir on several occasions – and as a result now look a lot rounder than I did when I first moved home last summer
20 boudoirbiscuits. 2. Dip the sponge fingers in the coffee and layer them in a serving dish with the creme fraiche mix, ending with a creme fraiche layer
1/4 lb biscocho plantilla or (BoudoirBiscuits). In a bowl mash up well the BoudoirBiscuits, add the egg, the sugar, the ground almonds and the 2 shots of “Licor 43″. 1/4 lb biscocho plantilla or (BoudoirBiscuits)
On the same day, I also made Boudoirbiscuits with a crispy sugary top - more commonly also known as LADY FINGERS and often used in making trifles and tiramisu
Add a large tablespoon of the creamed mixture into each serving glass on top of the soaked biscuits. 16 - 20 sponge finger/boudoirbiscuits, broken into 2 or 3 pieces. Dip your broken pieces of biscuits into the liquid for a few seconds, until nicely softened and add about 4 pieces to the bottom of each serving glass. Follow with another layer of 4 biscuits as in step 3 and then finish with a second layer of mascarpone and cream. 16 - 20 sponge finger/boudoirbiscuits, broken into 2 or 3 pieces 1 tbsp cocoa powder and/or 1 Cadbury's Flake bar, to decorate
200g/7oz sponge fingers (also known as boudoirbiscuits or ladies’ fingers). For the stock syrup, mix the sugar and water together in a small pan, then bring the mixture slowly to the boil until the sugar dissolves
Packet of ladyfingers/boudoirs. Spoon half the eggy mixture on top of biscuits and repeat. Place 1/2 of the biscuits in end of a dish and pour over enough coffee to soften, put remainder of biscuits in a shallow dish and pour over remaining coffee. 1/2 of the biscuits in end of a dish and pour over enough coffee to soften, put remainder of biscuits in a shallow dish and pour over remaining coffee
Top the biscuits with a layer of lemon cream. Lay the biscuits in the bottom of a serving dish or divide between 4 glasses. 8 boudoir or amaretti biscuits
The solution were small cakes and tea sneakily bought to her boudoir by her ladies in waiting. But soon, realizing she'd stumbled upon a rather elegant and tasty way of preventing those Four O Clock tummy rumblings she began to invite along her friends and the tea moved from the boudoir to the drawing room
