Ingredients

Adjust Servings:

	250 g Biscocho, crushed
	30 g Custard Powder
	90 ml Milk
	450 ml Milk
	250 ml All Purpose Cream, whipped
	40 g Smucker's Preserves
	50 g Tulip Dark Chocolate Filling
	as needed Whipped cream
	as needed Nuts, chopped

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Biscocho Parfait

Name: Biscocho Parfait
Total time: 20 min
Yield: 3 Servings
Cuisine: Filipino
Ingredients: Biscocho, crushed: 250 g; Custard Powder: 30 g; Milk: 90 ml; Milk: 450 ml; All Purpose Cream, whipped: 250 ml; Smucker's Preserves: 40 g; Tulip Dark Chocolate Filling: 50 g; Whipped cream: as needed; Nuts, chopped: as needed

Cuisine:

Filipino

20 minutes
Serves 3
Medium

Ingredients

250 g Biscocho, crushed
30 g Custard Powder
90 ml Milk
450 ml Milk
250 ml All Purpose Cream, whipped
40 g Smucker's Preserves
50 g Tulip Dark Chocolate Filling
as needed Whipped cream
as needed Nuts, chopped

Directions

(Visited 94 times, 1 visits today)

Steps

1 Done	Prepare custard: Mix custard powder with 90 ml milk, stir until powder has dissolved, Transfer in a pot, add milk and boil. Cool down completely.
2 Done	Fold in whipped cream.
3 Done	Transfer the cream mixture in a piping bag. Set aside.
4 Done	Transfer the Smuckers Preserves of your choice and Tulip Dark Chocolate Filling in piping bags.
5 Done	Assemble Pipe the cream mixture into a serving glass, sprinkle crushed biscocho, then pipe the Smuckers Preserves. Repeat procedure until you reach the brim of the glass.
6 Done	Garnish with whipped cream and toasted nuts