Averna or Ramazzotti – Ital. Sweet herb liqueur Mass to taste – at least 2 shot glasses each
Beat egg yolks with cornstarch and sugar on a water bath until creamy. Scrape out vanilla pod and simmer in milk for 10 min.
‘Remove pod, add milk to egg mixture form – stir to make a creamy consistency.
Pour this mixture into a saucepan and bring to a boil once, stirring throughout.
Cool cream at least 3 to 4 hours in the refrigerator. Divide the sponge cake into 3 slabs – with a large serrated knife – and twist a little.
It is easier to cut the sponge cake when it is slightly frozen – so put it in the refrigerator for a short time first!
Soak 2 sponge cake plates with herb liqueur and the 3rd with Amaretto. Spread a large gratin dish or a deep tray with a sponge cake base on it the vanilla cream form – again a sponge cake base and again cream.
On the last sponge cake base, add the beaten snow with 200 g of sugar until very stiff.
The second base is topped only with finely chopped candied oranges. Put everything in the oven at 180 °C for 10 minutes so that the snow cover gets a beautiful color.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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