Ingredients

• 7 oz sponge fingers
• 1 cup Marsala wine
• 1 tablespoon sugar
• 3 ½ oz butter
• 30 hazelnuts
• 1 teaspoon cocoa
• 6 egg yolks

Preparation

40 minutes preparation

Work the yolks with the sugar, butter, and toasted and chopped hazelnuts, the cocoa and a biscuit soaked in Marsala and then sieved.

Put the cream onto the serving plate alternating with layers of sponge fingers soaked in Marsala. The last layer is of cream.

Spread the cream over the sides, sprinkle with chopped almonds and put in a cool place for some hours.