Nuvolatte with gingerbread cream and marzipan biscuit crumble
- 20'
- Low
Ingredients [ For 2 people ]
1 package Morato Pane Nuvolatte
250g mascarpone cheese
100g fresh whipping cream
ginger biscuits
q.s. cinnamon
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.