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Place the eggs in a bowl with the Tagatesse. Beat it firmly with a mixer until it becomes fluffy. Mix the flour with the cocoa powder. Strain it with the whipped eggs and mix gently with a spatula.
Place parchment paper on a baking sheet. Pour the dough out and flatten it nicely. Bake in a preheated oven at 180 ° C for about 8 - 10 minutes.
Cut the brick dough into small pieces.
Remove the biscuit out of the oven. Put a wet towel on it and turn it over on the towel. Let the biscuit cool down with the baking paper still on it.
Whip the cream firmly, together with the Tagatesse. Put the whipped cream in the refrigerator to stiffen.
Mix the cherry liqueur with a little water and Tagatesse.
Remove the baking paper from the biscuit and moisten it with the cherry liqueur. Spread some strawberry jam over it. Roll gently and garnish it with Tagatesse.
Spread with the ice cold whipped cream. Cut into thick slices and serve with fresh raspberries and cocoa powder.