Method:

• 1

  In a bowl, whip the fresh cream until stiff and add the mascarpone and a spoonful of cinnamon.

• 2

  Crumble the ginger biscuits and mix everything well until you get a cream.

• 3

  Put the cream in a sac à poche and garnish the previously cut Nuvolatte.

• 4

  Garnish with a sprinkle of biscuit and serve.
• Buon appetito!