Peach & Raspberry Tarta Helado


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  • 250g/10oz Icing sugar
  • 10oz butter
  • 1 tin Nestles cream previously put into fridge to keep cold
  • 3 egg yolks
  • 1/2 lb ground almonds
  • 2 packets boudoirs (Lady Fingers)
  • 10oz milk
  • Enough milk mixed with Brandy to dip Boudoirs
  • 1 tin of peach, mango or apricots
  • Fresh Strawberries or Raspberries

1. Bring the milk to a boil, add ground almonds and leave to cool.

2. Cream butter, sugar and egg yolks together

3. Mix almond mixture to butter mixture and then add nestle cream

4. Line a tin with greaseproof paper, preferably a tin that has a removable bottom & spring side so it’s removed easily.

5. Mix some milk and brandy and dip in your boudoirs (Lady Fingers) then begin layering. First the Boudoirs (Lady Fingers) then a layer of tinned fruits, then cream mixture & continue, finishing off with a layer of cream mixture.

6.Chill overnight.

7. Turn out, decorate with fresh cream, chosen tinned or fresh or both and flaked almonds

Courtesy of Charmaigne Bray

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