Bordalou Basic with Decorette Meringue Coffee
Ingredients
- Bordalou Basic 8cm
- Whipped cream
- Decorette Meringue Coffee
- Hazelnuts
Preparation
- Bake the bordalou frozen for 20 to 25 min at 170°C, thawed for 15 to 20 min and let cool to room temperature before unmoulding.
- Whip the cream.
- Pipe a tower of whipped cream onto the cold bordalou.
- Cover the whipped cream with Decorette Meringue Coffee and finish with hazelnuts.
Serving tips
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