THE APPLE OF SIN PARFAIT
Mix fresh cream with Biancherò. Mix by hand until the powder is well blended in and there are no lumps. Whip with planetary mixer until medium texture is produced. Gently add The Apple of Sin.
METHOD
Lay the sponge cake on the bottom of the mould, making sure that it is just slightly smaller than the mould itself; soak with Vanilla Liqueur and cover with layer The Apple of Sin. Continue with an initial layer of The Apple of Sin Parfait, followed by a second layer of sponge cake saturated with Vanilla Liqueur and one of The Apple of Sin. Finish off on top with layer of The Apple of Sin Parfait and place in blast chiller.
Turn out and glaze with Chili Pepper Extra Shine.
Decorate to taste.
