Bordalou Basic with raspberries and passion fruit
Ingredients
- Bordalou Basic 10cm
- Mini Sfera Exotic
- Decorette Meringue Passion
- Whipped cream
- Raspberries
- Cress
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 to yoghurt thickness.
- Top the bordalou with Mini Sfera Exotic, whipped cream, Decorette Meringue Passion, raspberries and cress.
Serving tips
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A traditional biscuit batter, filled with a delicious, smooth frangipane filling. This bordalou base can be finished with a topping of your choice. Bake it for a while for a freshly baked dessert.
Bordalou Basic Ø14 cm
A traditional biscuit dough, filled with a creamy filling with added almond brioche.