Feast for all you sweet tooths out there

Ice cream three-in-one

  • 12 cl Amaretto
  • 4 cups Espresso
  • 8 scoops Vanilla ice
  • 12 Amaretto cookies (or other almond cookies)

Use caramel sauce as the finishing touch!

Raspberry meringue

  • 2 dl fresh or frozen Raspberries
  • 1 dl White wine
  • 0,5 dl Sugar
  • Cookie crumbles
  • 0,5 Lemon, the zest
  • Meringue mixture (3 egg whites, 2 dl sugar – whip to a firm mixture)

Boil the raspberries with wine and sugar. Pour the mixture in a glass, let it cool off. Whip the meringue mixture. Add a layer of cookie crumbles to the cool raspberries. The next layer is the meringue mixture. Burn the meringue preferably with a Creme brulé burner, if you don’t have one use the grill in your oven. Remember it shall not be warm just get a bit of a colour. Decorate with cookie crumbles and raspberries.

Grilled sponge cake with apple

  • 4 slices Sponge cake, fried or grilled
  • 2 pealed Apples, cut in pieces
  • Sugar and butter to fry the apples
  • a twig of fresh Rosemary
  • 2 dl Yoghurt
  • 1 tbsp Honey
  • 0,5 Lemon, the zest
  • Rosemary, finely chopped

Peal the apples and cut them in pieces, fry them in sugar and butter with a twig of rosemary. Blend the yoghurt with the honey and the finely chopped rosemary. Grill or fry the sponge cake so it gets a bit of colour.

Place the sponge cake on a plate, add the apple cubes on top and pour the yoghurt mix over.

Decorate with rosemary and lemon zest.

Music: Listening to The Searchers – Sweets for my sweet

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