That’s really weird sometimes how ideas come out. A classic way would be looking at magazines, reading blogs or discussing with someone…but this time it was trying to make a cake. Despite the big fail making this cake, the flavors brought in my mind the image of a sweet biscuit flavored with orange, pear or raspberry and coated with chocolate. Do you see what biscuit I’m speaking about ? Yes, Pim’s ! The orange ones are my favorite !

Ok, you are wondering what’s the interest of making Pim’s if I can buy some ?

Well, the first reason, is that you will be happy to eat some once if you are carving for them at the other side of the world where they don’t sell Pim’s… !

Second, you will perfect your icing technique (still not perfect…)

And third, they will taste better (Shall I dare to say this ?) than real Pim’s !

So, I venture in the jamming session. Don’t ask me why…I could simply buy one, but there were these not so sweet mandarins, given up and ripping in the fruit basket. That required 2 days ! First one to let peels and seeds to soak in the juice. Second one to cook the jam. Then, I could make the génoise, whipping eggs and sugar above the bain-marie for what seemed to be one hour. It’s worth the effort. It came out from the oven with a very light texture, like a foam !

Afterwards, the following steps as illustrated are spreading the home-made mandarin marmalade on thin slices of génoise, making ‘sandwiches’-like and finally coating them with dark chocolate…

Original Pim’s have only one layer of génoise, but to make chocolate icing on the top of the marmalade… Just leave it ! I went for a safe option adding an other slice of génoise.

I have omitted one step in my pictures. The worst one, when you have to wait that the chocolate icing gets dry. The room is filled with chocolate smell, the biscuits are laying so tempting and like crying ‘eat me’ and you have to be reasonable and wait ! Patience paid off, the chocolate crunching under my tooth and the moist génoise melting under my tongue were a pure delight !

Pim’s-like Biscuits
(Makes 12)

Genoise
4 eggs
70g caster sugar (original recipe specifies 120g)
120g sifted flour + for dusting ramekins
Small knob of butter for greasing ramekins

Filling and icing
220g dark chocolate
Jam or marmelade

Brush with butter and dust with flour 6 small ramekins (6cm diameter) and store them in the fridge // Preheat oven to 180°C // In a large bowl mix eggs and sugar. Place the bowl over a bain-marie whip until the mixture is whiten and/or volume trebled (about 10-15 minutes whipping by hand and 5-10 minutes with electric beaters) // Then remove from bain-marie and keep on whipping until cooled // With a spatula gently fold sifted flour taking care not to deflate the batter // Pour the batter in prepared ramekins (up to 3/4) and bake for 15-20 minutes // Remove from oven, let them cool and then remove from the mould and slice horizontally the genoise (1/2cm thick) making a pair number of slices // Spread jam or marmalade on a slice and then top it with an other slice. Repeat with all the slices // Place biscuits on a baking tray covered with baking paper // In a little pan, melt chocolate over a low fire. Then with a spatula gently coat the biscuits with melted chocolate // Let chocolate icing gets completely cool and dry before eating.

Printable Pim’s-like Biscuits recipe

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