recipe of the month

Serves 6 - 8


  • 200ml liqueur of your choice
  • 1 pkt savoiardi biscuits
  • 60 g dark chocolate broken into pieces
  • 125g softened butter
  • 125g castor sugar
  • ½ tsp vanilla extract
  • 125g ground almonds
  • 150 ml whipping cream
  • 1 pkt fresh or frozen berries
  • cocoa powder and icing sugar to dust and decorate


  1. Line a 1.5L pudding basin with clingfilm allowing enough overhang to seal it.

  2. Pour the liqueur on a plate and dip the biscuits in it so they are soaked in the liquid and carefully line the bottom and sides of the pudding tin.

  3. Melt the chocolate in a bowl over a saucepan of boiling water.

  4. Put the sugar and butter in a beater and beat until pale and fluffy.

  5. Add the melted chocolate, almonds and vanilla extract.

  6. In another bowl beat up the cream until stiff.

  7. Add the cream to the chocolate mixture and place a third of it in the lined pudding basin.

  8. Layer with a pile of the berries and then put the balance of the chocolate mousse on top.

  9. Fold the clingfilm and refrigerate overnight. Unmould and decorate with berries and the cocoa powder and icing sugar.

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