Créme de Cacao

Brandy Alexander Traybake

January 29, 2021
0 Ratings
Photo by RetroBakes
  • Prep time 30 minutes
  • Cook time 20 minutes
  • makes 9
Author Notes

A cocktail traybake! Shortbread base with a creamy, brandy and chocolate liqueur topping. —RetroBakes

What You'll Need
  • Base
  • 2 ounces sugar
  • 6 ounces all-purpose flour
  • 4 ounces unsalted butter
  • 1 egg yolk
  • Topping
  • 4 ounces white marshmallows
  • 2 tablespoons milk
  • 1 tablespoon brandy
  • 2 tablespoons crème de cacao
  • 2 tablespoons water
  • 0.5 teaspoons gelatin
  • 10 ounces heavy cream
  1. Preheat oven to 350F and line an 8 inch square tin with baking parchment.
  2. Cream the butter and sugar until light and fluffy. Then beat in the egg.
  3. Mix in the sifted flour and press into a lined traybake tin.
  4. Prick with a fork and bake at 350F for 15-120 minutes. Remove from oven and leave to cool.
  5. In a double boiler (bowl over a pan of simmering water), melt the marshmallows and milk, stirring regularly. Remove from the heat once melted.
  6. Add the brandy and crème de cacao and mix well. Leave to cool.
  7. Dissolve the gelatin in the measured water (2 tbsp) and add to the marshmallow mix.
  8. Whip the cream and then gently fold the mallow mixture into the cream.
  9. Spread over the shortbread base and refrigerate for about 24 hours or until set.
  10. Decorate with a crumbled Flake bar or chocolate shavings, cut into squares and enjoy!

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