Biskotten torte

Name: Biskotten torte
Ingredients: 18–20 sponge fingers; ½ pint (300 ml) double cream; 4 oz (100 g) unsalted butter; 4 oz (100 g) icing sugar; 2 egg yolks; 3 tablespoons medium or sweet sherry; 4 oz (100 g) walnuts; ½ pint (300 ml) milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

4 oz (100 g) walnuts
½ pint (300

Dessert
Vegetarian

Method

Line the base of an 8 inch (20 cm) round cake tin with a circle of greaseproof paper. Finely chop the walnuts and toast them under the grill. Set aside 2