Ingredients
- 100 g meringue cookies
- 1 jar Semu sea buckthorn jam
- 380 g Tere Pasha curd cream
- 2 dl whipping cream
- To decorate: flaked almonds, Semu sea buckthorn powder
Preparation
Whip the cream with sugar until softly whipped, then fold in the curd cream; add vanilla sugar if you like.
Crumble the meringues into smaller pieces. Put a layer of crumbs in the bottom of each glass, then a layer of sea buckthorn jam, and finish with a layer of curd‑cream mixture.
Decorate with flaked almonds and chill for about 1 hour to develop the flavours.
Before serving, sprinkle with sea buckthorn powder.
