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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Bucket-shaped mold — charlotte russe, apple charlotte
Sweetened chestnut cream — mont blanc, mousse, filling, spread
Small sago pearls — coconut sago pudding, tong sui, bubble tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Bucket-shaped mold — charlotte russe, apple charlotte
Sweetened chestnut cream — mont blanc, mousse, filling, spread
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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pour milk into large bowl. add pudding mix, 2 tablespoons of the juice and nutmeg. beat with wire whisk 1 to 2 minutes. let stand 5 minutes. gently stir in whipped topping. slice cake horizontally into 4 layers. sprinkle cake layers evenly with remaining 2 tablespoons juice. cut into 1-inch cubes. place 2/3 of the cake cubes in bottom of a 2 1/2 quart straight-sided bowl. spoon 2/3 of the whipped topping mixture over cake cubes. top with strawberries and toasted almonds, reserving several for garnish, if desired. layer remaining cake cubes and shipped topping mixture over strawberries. garnish with reserved strawberries and almonds. refrigerate at least 1 hour or until ready to serve.