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Servings:
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6
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Author Notes:
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You've done a good deed and purchased umpteen boxes of Girl Scout cookies. Now what? If you haven't already consumed them all straight from the box, Executive Chef Jason Koppinger of the Outrigger Keauhou Beach Resort in Hawaii has a suggestion: turn them into something else. Specifically, some fabulous new desserts. Koppinger's hotel regularly supports Girl Scout Troop #425 in Kona, Hawaii, on various educational, environmental and community activities. The relationship sparked Koppinger to create several new recipes, each one featuring a different Girl Scout cookie.
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Ingredients:
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3-5 ounces day-old sponge cake broken into bite size pieces
1 box (10ounces) Girl Scout Trefoils shortbread cookies
3 cups sherry 2 tablespoons brandy
3 cups fruit such as berries or peaches
2 cups heavy cream
1 cup toasted almonds siced
strawberries for garnish
toasted coconut for garnish (optional)
Custard:
4 egg yolks
2 tablespoons caster (extra fine) sugar
1 cup whipped cream
3 drops vanilla extract
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Instructions:
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Serves 6 to 8
To make custard:
Whisk egg yolks and sugar together. Bring cream to a boil. Pour over yolk mixture, Whisk together and return to saucepan, stirring constantly, until mixture thickens enough to coat the back of a spoon. Set aside to cool.
Soak cake pieces with brandy and sherry. In martini glasses, place a layer of cake and cookies and top with custard, repeating once more to form 2 layers. Then top whipped cream and garnish with strawberries and if you like, toasted coconut.
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Recipes 
