For the cake Amount
Ferrero Rocher6
Cream cheese450g
Spiced cookies200g
Milk chocolate80g
Double cream600ml
Icing sugar50g
Red grapes50g
Winter cherry40g
Egg white1
Vanilla bean powder1tsp
Granulated sugar50g

Ferrero Rocher spicy biscuit parfait ~ step by step

  1. Crumble the spiced biscuits by carefully placing them inside a zip-lock food bag and beating with a rolling pin. Transfer into a bowl and add melted butter. Stir until the ingredients are well combined and press them onto the bottom of a 20x8 cm tin.
  2. Whip the cream cheese with the vanilla powder and icing sugar, add very finely chopped chocolate and stir.
  3. Whip the cream with an electric whisker, gently fold into the cream cheese mixture and finally add the crumbled biscuits. Even out the surface and chill in the refrigerator for 4-6 hours or freeze for 1 hour until firm.
  4. Dip the red grapes on beaten egg white first and then transfer on granulated sugar. Let dry. Unmould the cake on a serving dish and decorate with Ferrero Rocher chocolates, frosted grapes, and winter cherry.
  5. Serve with one Ferrero Rocher per portion.

    Allergens: hazelnuts, cream cheese, soy lecithin, egg