Eggnog Slices

For the eggnog slices, separate the eggs. Beat the egg whites until stiff. Cream egg yolks and powdered sugar and fold in half the amount of beaten egg whites. Melt the chocolate.

Stir grated walnuts, breadcrumbs and rum with the melted chocolate into the egg yolk mixture. Then fold in the remaining beaten egg whites.

Spread the mixture on a baking tray lined with baking paper (30 x 25) and bake at 190 degrees for about 20 minutes. Allow to cool. Reposition pastry sheet with baking frame. Whip the cream until stiff.

Prepare gelatine according to instructions and stir into the egg liqueur. Then fold in the whipped cream. Save some cream for dots. Spread half of the cream on the cake base.

Soak the biscuits in coffee and rum and place on top of the cream. Finally, spread the remaining cream over the biscotti. Spoon dabs on top to prevent the eggnog from running off.

Stir the gelatine into the eggnog and carefully spread the eggnog over the top.

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