A delicious combination of coconut biscotti with rum custard apple cream filling.
Ingredients
Rum fool:
- 1 cup custard apple flesh
- juice of 1 lime
- slosh of dark rum
- 1 cup whipped cream
For the biscotti:
- 125g shredded coconut
- 1/4cup sugar
- 2 large egg yolks
- 1 large egg white
Method
- Beat egg yolks and sugar until creamy. Stir in shredded coconut
- Beat egg white until firm then stir into coconut mixture
- Drop teaspoonfuls onto over tray (lined with baking paper)
- Bake at 150C for 15 minutes, reduce heat to 120C and bake a further 20 minutes or until biscuits are golden
- Cool on wire rack
