Almond Cream

• 120 g caster sugar
• 4 tbsp water
• 2 e

Make a syrup using 60 g caster sugar and 2 tbsp water then boil to the soft-ball stage. Meanwhile, lightly beat the egg yolks. Gradually pour in the syrup, beating continuously, until the mixture is pale and creamy.

Fold in the ground almonds, rum and vanilla extract.

Boil a second syrup to soft ball stage using the remaining sugar and wat