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Neopolitan 'Ice Cream' Sandwich Petits Fours

Dainty triple-layered sponge cakes sandwiched with Italian meringue buttercream, topped with chocolate ganache, brandy snap flakes, and raspberry sauce.

BakingVegetarianDessertGreat British Bake OffPetits Fours
Estimated Nutrition
Calories
880.1
kcal / serving
10560.8 kcal total
Carbs
93.8g
per serving
1125.2 g total
Fat
51.8g
per serving
622.1 g total
Protein
9.6g
per serving
115.4 g total
Cook Time
45
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
For buttercream
165
g
Caster Sugar
Equal weight to eggs for pink sponge
165
g
Caster Sugar
Equal weight to eggs for vanilla sponge
30
g
Cocoa Powder
2 tbsp
165
g
Caster Sugar
Equal weight to eggs for chocolate sponge
50
g
Caster Sugar
For brandy snaps
30
ml
Golden Syrup
2 tbsp
100
g
Milk Chocolate
Melted, for dipping brandy snaps
100
g
Milk Chocolate
Good quality broken into pieces for ganache
100
g
Icing Sugar
For raspberry sauce
Dairy
250
g
Unsalted Butter
At room temperature
165
g
Eggs
3 free-range, weighed for pink sponge
165
g
Eggs
3 free-range, weighed for vanilla sponge
165
g
Eggs
3 free-range, weighed for chocolate sponge
50
g
Butter
For brandy snaps
100
ml
Double Cream
For ganache
Fruits
1
piece
Lemon
Zest only
100
g
Raspberries
For sauce
GrainsCereals
165
g
Plain Flour
Equal weight to eggs for pink sponge
165
g
Plain Flour
Equal weight to eggs for vanilla sponge
135
g
Plain Flour
Substituted with cocoa powder
50
g
Plain Flour
For brandy snaps
Liquids
50
ml
Water
Cold
5
ml
Brandy
1 tsp
NutsSeeds
1
piece
Vanilla Pod
Seeds only
2.5
g
Ground Ginger
1/2 tsp
OilsFats
165
g
Margarine
Equal weight to eggs for pink sponge
165
g
Margarine
Equal weight to eggs for vanilla sponge
165
g
Margarine
Equal weight to eggs for chocolate sponge
Other
75
g
Egg Whites
Free-range
1
drop
Red Food Colouring
A dot

Method

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