Boudoir pyramid dessert
2 pkts boudoir biscuits
1 x 500ml fresh cream (whipped)
1 x 100g dairy milk, fresh cream. Melt dairy milk, pour fresh cream to make ganache & set aside.
1 cup pecans diced
1 cup milk
1 teaspoon vanilla essence
4 tablespoon castor sugar
a counter cut a big piece of foil.
Dip biscuits in milk mixture set 4 in a row in 3 sets next to each other. Spread with fresh cream, then pour ganache over & diced pecans. Then repeat procedure with 3 sets of 3 in a row. Complete till 1.
Then spread fresh cream over. Close foil & keep overnite.
Spread left-over fresh cream over. Decor as desired. Drizzle ganache over generously.