Break up the macaroons and soak in the Tia Maria.
Bring the single cream just to the boil. Whisk the yolks and the sugar together and pour on the single cream. Transfer to a double boiler and cook, stirring all the time, until the custard coats the back of a spoon. Do not boil.
Melt the Nescafé and
Serve with small hazelnut meringues and perhaps a very little more whipped cream.
© 1984 All rights reserved. Published by Jon Croft.