Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand
320g ground almonds
30g freeze driend berry cherry powder
300g egg white
225g ground almonds
500g dry cherries
150ml spring water
2 bags Dilmah Rose with French Vanilla Tea
200ml Crème fraiche
Cream butter and suger together. Slowly add the eggs one by one.
Lastly fold in the flour, cherry powder and almonds.
Start by making a meringue with the egg white and sugar.
Fold in the ground almonds and flour. Bake at 180 C.
Bring cold spring water to the boil; pour over the tea bags, stirring regularly to infuse for 5 minutes.
Poor the tea straight after brewing over the dry cherries. Infuse for 1 hour.
Blend Amaretto and crème fraiche with a food processor and use to decorate.
To finish, sprinkle with Amaretti crumbs.