To make the Biscuits:

1. Beat the sugar, vanilla and butter together until creamy.

2. Lightly beat in the eggs then fold in the flours and baking powder.

3. On a floured surface knead the dough, form into a thick cigar shape and cut into 1cm disks. Put the discs onto a baking sheet and bake in oven 180C/350F for 20 minutes. Allow to cool completely.

To make the Butter Cream:

1. Beat the butter, icing sugar, vanilla and citrus zests together until creamy and fluffy.

2. In a separate bowl whisk the egg whites and castor sugar until stiff and thick and fold into the butter cream.

3. Chop the biscuits into cubes and put them in a large mixing bowl. Add the butter cream and the rest of the filling ingredients.

4. Line the inside of your bowls with stretch and seal and press the filling inside.

5. Refrigerate a few hours before decorating. Just in case you cannot remove the filling from the bowl put it in a larger bowl with hot water for a few minutes and it will easily slip out.

To make the Prinjolata:

1. Chop the biscuits into cubes and put them in a large mixing bowl. Add the butter cream and the rest of the filling ingredients.

2. Line the inside of your bowls with clingfilm and press the filling inside. Refrigerate a few hours before decorating.

3. Just in case you cannot remove the filling from the bowl put it in a larger bowl with hot water for a few minutes and it will easily slip out.

Topping and Decoration:

1. Whisk the Topping mix and Elmlea cream together until stiff.

2. Cover the prinjolata, top with sliced cherries, almonds, crushed hazelnuts and drizzle with dark melted chocolate. 

3. Keep refrigerated & Enjoy!