- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar
Preparation
Beat egg whites until
stiff and reserve.
Over a small saucepan
with simmering water, beat egg yolks and condensed milk until thickened. Let
cool slightly and then add the gelatin sheets (after wetting them in cold water).
Add egg whites to preparation. Reserve.
Beat cream with icing
sugar, until it has Chantilly (whipped cream) consistency.
In a glass bowl, have
alternating layers of cream, condensed milk, and biscuits. Finish with a layer
of biscuits. Leave in the fridge for 1 hour before serving.
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