Preparation
- Whip themascarpone with the icing sugar and vanilla paste until stiff and then pour into a piping bag.
- Mix the cream with the Amaretto and pour into a bowl.
- Dip the sponge fingers into the cream and amaretto mixture. Then pipe the cream onto the long side of the sponge and press a second sponge onto it. Dip again briefly in the cream and amaretto mixture and roll in the grated coconut. Do the same with all the sponge fingers.
- Finally, use the remaining cream to pipe tuffs onto the top of the bars and decorate with fruit, sprinkles etc. as desired.
Ingredients
- 12 sponge fingers (without sugar)
- 200 ml cream
- 40 ml amaretto
- 100 g grated coconut
- 250 g GOLDSTEIG mascarpone
- 1 tbsp icing sugar
- 1 tsp vanilla paste
- Approx. 100 g fruit (raspberries, blueberries, strawberries)
- Other decorations, e.g. hearts, sprinkles, etc.
Recipe download
