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Nuvolatte with gingerbread cream and marzipan biscuit crumble

  • 20'
  • Low
Nuvolatte with gingerbread cream and marzipan biscuit crumble

Ingredients [ For 2 people ]

1 package Morato Pane Nuvolatte
250g mascarpone cheese
100g fresh whipping cream
ginger biscuits
q.s. cinnamon
Nuvolatte with gingerbread cream and marzipan biscuit crumble

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.

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