Serves 8, easy, time 1 hour to make and overnight to set, you'll need an 8" springform cake tin 250g of Coconut Taralli 70g unsalted butter 500g cream cheese (full fat) 70g of icing sugar 300ml double cream whipped till firm ie slightly over whipped Zest of 3 limes Toast the tarallis till just taking on some colour, this intensifies the coconut flavour even more Melt the butter Whilst the butter is melting, blitz the tarallis till like bread crumbs Stir the tarallis into the butter then put into the springform cake tin and press down, put into the fridge till cool. Put the cream cheese into a bowl, sift the icing sugar over the top and mix together Add the zest and mix Fold in the whipped cream Pour into the springform tin, cover with clingfilm and refrigerate for 12-24 hours To decorate, grate a lime over the top I've deliberately not used gelatine in this recipe to make it vegetarian - the over whipped cream is crucial otherwise it won't set.
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