Ingredients
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1 cake base (Viennese sponge cake, light, high, 3-part)
5 cups of cream (1 L)
2 packs of confectionery (Ferrero Rocher)
Preparation
First put 6 of the Rocher aside for decoration.
Now put the remaining Rocher in a bowl and chop them up. Then whip 3 cups of cream until stiff and mix with the Rocher mixture.
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Tasted just like my mom’s! She grew up pinching pennies so they always had this at the holidays.”
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