Creamy Almond Crunch

A quick & dirty dessert given to me by my daughter, Rabab, perfect for when I don't have too much time but want to serve something yummy. The recipe calls for cake rusks; day old sponge cake can be substituted for cake rusks.

Serves: 6-8

Ingredients:

Almonds: 0.25cup; chopped
Sugar: 0.5cup
Icing Sugar: 0.25cup
Fresh cream: 2cups
Cake Rusks: 10-15 pieces
Coffee: 1tsp; dissolved in 0.25cup boiling water

Directions:

1. Caramelize sugar. When sugar starts to melt, add in chopped almonds.
2. Set on greased tray.
3. When cooled, break into small pieces.
4. In a serving dish, lay out cake rusks & spoon in coffee.
5. Sprinkle half of caramelized almond pieces.
6. Cover with cream.
7. Top with remaining caramelized almond pieces.
8. Refrigerate for 2-3 hours.