Semifreddo (layered cold tart) A layered tart takes a fairly long time due to cooling, and requires a little cooking talent, but the result is well worth it! Ingredients for 8: for the tart base: ± 250 shelled almonds 150g icing sugar 2 egg whites for the filling: 6 eggs at room temperature 400g butter 120g icing sugar 40ml brandy 4 cups of cooled strong Kimbo espresso 300g pure chocolate a small cup of almond flakes

Preparation:

• for the tart base:
• Grind the shelled almonds into a powder and mix with the icing sugar.
• Beat the egg whites until stiff and fold into the almond powder. Divide the pastry into three portions and roll each between two pieces of baking paper to fit a spring form base with a diameter of ± 24 cm.
• Bake the three bases (one by one if necessary) at 150°C in the middle of a preheated oven and leave to cool.
• for the filling:
• Separate the eggs and beat the whites until stiff.
• Beat the yolks with the butter and icing sugar to a foam and fold the stiff egg whites through this.
• Mix the brandy and Kimbo espresso.
• Drizzle 1/3 of the brandy-espresso mixture over one of cooled almond bases and spread 1/3 of the egg cream over the top. Grate the chocolate and sprinkle half over the cream.
• Lay another almond base on top and drizzle 1/3 of the brandy-espresso mix over this, spread 1/3 of the cream on top and sprinkle with the rest of the chocolate.
• Lay the last almond base on top, drizzle with the rest of the brandy-espresso mix and spread the remaining cream on top.
• Leave the tart covered in the refrigerator for 4 to 5 hours. Sprinkle the almond flakes on top before serving.