Layered Biscuit Bavarois with Fruit and Cream

Ingredients

• Shorty or Marie biscuits2-3 packs
• Crème pâtissière (see Western desserts section)as needed
• Nuts and coconutto taste
• Jam and creamto taste
• Fruit-flavored Chantilly cream (see following recipe)as needed
• Peach compote or other fruit1 can
• Decorative sauce (caramel, chocolate, orange butter, or jam)as needed
• Cocoa powder, grated chocolate, hazelnuts, walnuts, and crushed nuts for garnishto taste

Allergens (inferred from ingredient names): cereals_gluten, milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 6, fat 20, carbs 54, fiber 2, sugar 34

Original steps

1. Prepare a Pyrex dish and break the biscuits into pieces according to the amount of cream.
2. Pour the hot crème pâtissière over the biscuits and mix together until the biscuits absorb the cream without crumbling completely.
3. Mix a little jam with a little cream, then add nuts and coconut, and distribute this mixture over the biscuit and cream base.
4. Sprinkle the top with grated chocolate and let it cool, then place it in the refrigerator.
5. Once cooled, remove the Pyrex from the refrigerator, pour the Chantilly cream mixture over it, and top with sliced fruit or mixed fruit compote, then return to the refrigerator.
6. Garnish using caramel sauce, chocolate, orange butter, or jam, spreading it well over the fruit and Chantilly cream.
7. Sprinkle grated chocolate on top, paired with peeled hazelnuts, walnuts, or crushed nuts according to taste.