29 Nov '17, 12pm

via @coffeenvanilla

via @coffeenvanilla

Line the tray with baking paper and as many petit beurre biscuits as you can. I managed to fit 5 rows of 5, 25 all together on the bottom of the tray. To prepare the cream boil 4 cups of the milk with vanilla & caster sugars, coconut milk powder and butter. In a jug combine eggs, egg yolks, flour and left over 2 cups of milk whisking everything until well combined. Gradually fold in egg mixture into pot with milk, continue boiling and stirring with a whisk until cream is smooth and starting to get thick. Stir in also desiccated coconut (saving about two handfuls for the topping) and mix well. Spoon out the cream onto the biscuit base, top with almonds. Cover everything with another layer of 25 biscuits. Sprinkle the top with saved coconut and icing sugar. Place in the fridge for couple of hours or even overnight. Slice with a knife following the lines in between the biscui...

Full article: https://www.coffeeandvanilla.com/raffaello-almond-coconut...

Tweets

Digital Cream Singapore

econsultancy.com 04 Dec '17, 8am

Digital Cream Singapore is free to attend for senior client-side brand marketers - particularly those working for large or...