Cubes with mascarpone

Creamy-ice cream treat for the palate.

Preparation steps

Make egg whites. Add 100 grams of sugar and mix until done. Stir in the dry ingredients by hand and bake at 150 for about half an hour. Freshly baked, pour dec and a half of cold milk or pour cold milk over the cold biscuit. When absorbed, apply cream. The biscuit is quite thick, so it should be carefully applied with a spoon to an oiled and cocoa-sprinkled casserole. CREAM: Mix 500 g of mascarpone cheese in 3 dcl of whipped cream. Divide the mixture into two bowls. In one bowl add two tablespoons of lino lade coconut and in the other 2 tablespoons of nutella.

Serving

It is best to put the cake in the freezer and leave it at room temperature for about 20 minutes before serving, because the cake is quite soft. Perhaps, if you put one cream fix or whipped cream before adding the mascarpone, the cream would be firmer.

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Rosa Cooking