Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 3 eggs
  • 60 g/2 oz butter
  • 90 g/3 oz caster sugar
  • 60 g/2 oz walnuts, roughly chopped
  • 150 ml/¼ pt rum
  • 150 ml/¼ pt cherry brandy
  • 24 boudoir biscuits


    Hard boil the eggs for 10 minutes. Plunge into cold water, peel and retain only the yolk.

    Beat the butter and sugar until creamy. Pass the egg yolks through a fine sieve, add them to the butter and sugar, and beat well until light and fluffy. Stir in the walnuts. Divide the mixture into two.

    Divide the biscuits into four layers. Line an oblong tin (18×9×5 cm/7×3½×2 in) with clingfilm. Dip one layer of biscuits in the rum, and put a layer of cream mixture on the top. Dip a second layer of biscuits in cherry brandy and put on top of the cream, then dip the third layer in the remaining rum and cover with cream. Finish with a layer of biscuits dipped in cherry brandy. Sprinkle caster sugar on top. Leave in the fridge for 24 hours before using.