April 8th, 2012
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
Melt first four ingredients in top of double boiler.
Add egg and stir to cook and thicken. Remove from heat.
Stir in crumbs, nuts and coconut. Press firmly into a greased 8
Using an electric mixer, cream all ingredients together, beating well until light in colour.
Spread evenly over chilled bottom layer. Place back into fridge to chill while top is being prepared.
Melt chocolate and butter in a bowl over a double boiler.
Cool slightly “ the chocolate should still be pourable.
Spread gently over second layer so as not to mix the two layers together. Refrigerate until set.