Egg liqueur sour cream

Name: Egg liqueur sour cream
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 400 g Sour cream or cream; 7-10 Tbsp fraîche, 100 ml advocaat; 2-3 TABLESPOONS Sugar; 18 (approx. 140 g) Ladyfingers; 150-200 g Whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS Pistachio kernels (ground or chopped)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

400 g Sour cream or cream
7-10 Tbsp fraîche, 100 ml advocaat
2-3 TABLESPOONS Sugar
18 (approx. 140 g) Ladyfingers
150-200 g Whipped cream
1 package Vanillin sugar
2 TABLESPOONS Pistachio kernels (ground or chopped)

Directions

1
Stir sour cream and liqueur until smooth. Season to taste with sugar. Cut the biscuits in half except for 6 pieces. Divide into 6 dessert glasses or bowls
2
Whip the cream until stiff and allow the vanilla sugar to trickle in. Put 3 tablespoons of cream in a piping bag and fold the rest into the cream. Spread the sour cream on the sponge cakes. Chill for about 30 minutes. Spray cream tuffs onto the cream. Decorate with remaining lady fingers and pistachios