Wasp Nests

Prepare the ingredients. NOTE: For this recipe you will need a wasp nests mold! Prepare the ingredients (for 2 servings) and take the butter out in advance to warm to room temperature (so it softens). Divide the following ingredients into two portions: (You will make the dough and the cream: Rum 40 ml and 40 ml (if making for children you can use less), sponge biscuits 200 g for the dough and approximately 20 pcs for assembling the wasp nests (depending on mold size), powdered sugar 120 g for the dough and 40 g for the cream, 2 eggs: 2 egg whites for the dough, 2 egg yolks for the cream, butter 80 g for the dough and 120 g for the cream. 🍪✨

Crush the sponge biscuits. Put part of the sponge biscuits (200 g per serving) into a bag and crush with a rolling pin or mallet into a fine powder (or blitz in a food processor). Keep the remaining biscuits for later

Mix the dough. In a bowl combine the crushed biscuits (200 g for 2 servings), butter (80 g for 2 servings), half the rum (40 ml for 2 servings), the larger portion of the powdered sugar (120 g for 2 servings), cocoa, egg whites (2x for 2 servings) until a smooth dough forms. Chill in the refrigerator for at least 2 hours or ideally overnight (if it's not properly chilled it will be difficult to shape using the mold)

Mix the cream. In a bowl combine the cream. Into the bowl add the egg yolks (2x for 2 servings), the remaining powdered sugar (40 g for 2 servings), the remaining rum (40 ml for 2 servings) and beat in the melted or softened butter (120 g for 2 servings). Chill in the refrigerator until the cream thickens

Assemble the wasp nests. Dust the mold with sugar. Take a piece of the chilled dough, press it into the mold and create a hollow in the center, fill with the cream (from a piping bag, squeeze bottle or spoon) and top with a sponge biscuit

Serve. Chill and hide from other family members so something is left for Christmas. You can start eating when the sponge biscuit softens 🍽️✨