Bolo Ponche Crema
Eggnog Trifle Cake. read more
- 1/2 liter whipped cream
- 1/2 lbs Ladyfingers
- 6 packs vanilla sugar
- 1/2 bottle Ponche Crema (small)
- 1/2 cup black coffee
- 1/2 cup rum or cognac
First make the black coffee and leave it to cool down.
Lightly dip the Ladyfingers in rum/cognac and coffee.
Batter the whipped cream with the vanilla sugar than ad the Ponche Crema as slow as possible. The cream should be smooth and thick.
Cover the bottom of the springform pan with one layer of the Ladyfingers, than cover the Lady fingers with the Ponche Crema mixture and repeat the procedure with Ladyfingers and Ponche Crema mixture. Finalize with the Ponche Crema mixture.
Put the cake in the fridge for 1 to 2 hours and it's ready to serve with coffee. You can keep the cake in the freezer as long as you want. The longer you keep it the merrier.
Garnish with: coffee beans or strawberries.