- 2 Packets of Tennis Biscuits
- 1 Tin Caramel Condensed Milk or Pie filling
- Amarula 300 ml (that’s where the tipsy part comes in)
- 3 Cups Milk
- 2 Heaped table spoons Corn flour
- 1 Heaped tablespoon Flour
- 4 eggs
- ¾ Cup Sugar
Place a layer of biscuits in container, using ¾ of the packet. Sprinkle 100ml Amarula over the biscuits. Open the condensed milk or pie filling and put large blobs on each biscuit and then flatten with a table spoon. Put another layer of biscuits on top and sprinkle with 100ml Amarula.
Heat the milk in a saucepan, take ½ a cup of the milk and mix the sugar, corn flour and flour to a paste. Bring milk to boil, add slowly the mixture to the milk and take care not to get lumps. Slowly bring back to boil, lower the heat and let simmer for 5 minutes. Make sure it does not burn.
Separate the eggs. Beat 4 egg yolks very well, add some of the warm mixture to this as to warm it slightly, then you add it slowly to the warm mixture. Mix well.
Beat the egg whites until stiff and fluffy, add 100ml Amarula to the egg whites and fold into warm mixture. Place this on top of the biscuits, the biscuits that are left over, crumb them and sprinkle on the top. Refrigerate when cool.