COFFEE KRIS KRINGLE


Ingredients:

COFFEE BUTTER CREAM:

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/2 cup MAGNOLIA ALL-PURPOSE CREAM, chilled
3/4 cup sifted powdered sugar
1 sachet SAN MIG BARAKO 3-in-1 COFFEE, dissolved in 1 tbsp GRAN MATADOR BRANDY

BRANDY SYRUP:

1/4 cup sugar
1/2 cup water
1 tbsp PRIMERA LIGHT BRANDY
2 dozens broas
1/2 cup finely chopped cashew nuts
1/2 cup grated semi-sweet chocolates, melted

Procedure:

  1. To make butter cream, beat butter with an electric mixer until light and fluffy. Set aside.
  2. In another bowl, whip cream and powdered sugar then beat cream into the butter until well-blended. Gradually add coffee-brandy mixture and continue beating until mixture is smooth. Fold in the fruit cocktail.
  3. To make brandy syrup, boil water and sugar together. Add rum last.
  4. Arrange 12 pieces of lady fingers on a tray. Brush each lady finger with brandy syrup. Spread butter cream on one lady finger and cover with another piece to make a sandwich. Roll sides in chopped nuts. Drizzle chocolate on top of lady fingers. Chill until serving time.
Makes 12 servings. 
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