4-5 eggs (eggwhites)
50 g. (2 oz) icing sugar
50 g (2 oz) chocolate coverture
50 g (2 oz) ladyfinger cookies
50 g (2 oz) amaretti
2 tablespoons chopped toasted hazelnuts
a pinch of salt
Instructions:
- whip the egg whites very stiff with the icing sugar and
a pinch of salt
- chop the other ingredients coarsely and fold into the whipped
egg whites very gently mixing from the bottom up
- coat a rectangular mold with butter and castor sugar
- place the mixture in the mold and bake at 170°C for 25 minutes
- let cool for 15 minutes then take out of the mold and serve
with creme englaise or fresh cream
