->       3 cn Cream
->       1 pt Vanillin sugar
->       1 pt Cream stiffer (*)
->       1    Bar of a good half bitter
->            - Chocolate (1/2 for
->            - filling, 1/2 for crumble)
->
->   (*) I hope you know what I mean, I didn't find the correct word in
->   dictionary. It helps to get the cream stiffed.
 
Probably cream of tartar - when I make whipped cream frostings that's
the usual stiffener.  It keeps the cream from returning to its liquid
state too quickly.:)  Does that sound like what you wanted?  Sounds
good, btw.
 
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