Name: Liqueur Peaks – the perfect adult dessert that always turns out well
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 100 g almonds; 40 g walnuts; 2 egg whites; 120 g honey; 20 g butter; 60 g all-purpose flour; 4 egg yolks; 300 ml whipping cream (33 %); 200 g chocolate; 120 g powdered sugar; 30 g all-purpose flour; 50 g butter; 200 g chocolate; 50 g coconut oil (or hardened fat); 200 ml egg liqueur; 100 ml milk; 30 g instant pudding (e.g. Creme Ole)

Preparation of the sponges: Whip the egg whites into stiff peaks and slowly whisk in the honey. Add the ground almonds, walnuts, flour and melted butter (not hot). Transfer the mixture into a piping bag and pipe small sponges with a diameter of 3–4 cm onto a baking tray lined with parchment paper. Bake at 160 °C for about 5–8 minutes. Let cool.

Preparation of the chocolate cream: In a double boiler, combine the cream, egg yolks, powdered sugar and flour. Add the chocolate and cook until thickened (approx. 5–7 minutes). Let cool and then gradually beat the softened butter into the cream. Place the cream into a piping bag and put it in the refrigerator to set.

Preparation of the glaze: Melt the chocolate with the coconut oil and let it cool slightly. Spread a thin layer over the bottom of the sponges so the liqueur filling does not soak into them.

Shaping the peaks: Pipe the chocolate cream onto the sponges in a cone shape. Let the finished peaks set in the freezer.

Liqueur filling: Mix the egg liqueur with the milk, add the pudding and blend for 2–3 minutes until the mixture thickens. Inject about 12 ml of the liqueur filling into each peak using a small syringe or applicator. Cover the opening with the remaining chocolate cream and let set again.