Split the three different kinds of chocolates in three separate, big bowls. Boil up the first of the three fresh crème cups in a medium pot, without boiling the pot so much up.
In a bowl or a plate that Savoyards can fit, stir the espresso coffee and the Amaretto liqueur. In a mixer, shake the egg whites until you get a nice, thick merengue.
Drain the sweets and cut them into pieces. Remove the seeds form the palm nuts and chop them in tiny pieces. Cut the cherries and the figs in pieces. Then put them all in a big bowl.
In a bowl you put some water and you pour the powdered gelatin in. Stir and leave it there for 5 minutes. Defrost the raspberries and mash them in blender. Then pass them through a thin strainer and put them in a small pot with the sugar.
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