Dessert Recipes - Charlotte Malakoff Recipe

Ingredients

• 24 sponge (lady) fingers

• 100 g/4 oz/1/2 cup unsalted (sweet) butter, softened

• 100 g/4 oz/1 cup ground hazelnuts (filberts)

• 100 g/4 oz/2/3 cup icing (confectioners') sugar

• 450 ml/2 cups double (heavy) cream

• 30 ml/2 tbsp dark rum

• Toasted whole hazelnuts, to decorate

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Method:

1. Line a 15 cm/6 in deep round cake tin (pan) with greaseproof (waxed) paper. Line the sides of the tin with sponge fingers, sugared sides out.

2. Put the butter, ground hazelnuts and icing sugar in a bowl and beat until light and fluffy. Whip the cream until peaking.

3. Fold about two-thirds into the nut mixture with the rum. Turn half the mixture into the prepared tin. Crush the remaining sponge fingers and scatter over.

4. Top with the remaining nut mixture. Chill for several hours or overnight. Trim the sponge fingers level with the mixture.

5. Turn out on to a serving plate. Pipe the remaining whipped cream round the top edge and decorate with a few whole toasted hazelnuts.