Boil 220 ml of milk and add 2 tablespoons espresso
Mix well and as soon as it starts to swell, remove from heat and stir again with a teaspoon
Pass the milk with the espresso through a hand strainer and pour it into a bowl
Refrigerate until it cools down
Pour into the mixer 200 ml of cold milk and 1 sachet of Mac Magic instant vanilla whipped cream and beat for 4’
Add to the mixture 200 gr. Mascarpone or cream cheese and beat for 30”
Prepare a 20 cm ring
Dip half of the ladyfingers in the milk and place them on the ring
Spread half of the cream
Dip the rest packet of the ladyfingers and place them on the cream
Spread the rest of the cream
Refrigerate for 30’
Dust with cocoa powder
Ingredients
Directions
Boil 220 ml of milk and add 2 tablespoons espresso
Mix well and as soon as it starts to swell, remove from heat and stir again with a teaspoon
Pass the milk with the espresso through a hand strainer and pour it into a bowl
Refrigerate until it cools down
Pour into the mixer 200 ml of cold milk and 1 sachet of Mac Magic instant vanilla whipped cream and beat for 4’
Add to the mixture 200 gr. Mascarpone or cream cheese and beat for 30”
Prepare a 20 cm ring
Dip half of the ladyfingers in the milk and place them on the ring
Spread half of the cream
Dip the rest packet of the ladyfingers and place them on the cream
Spread the rest of the cream
Refrigerate for 30’
Dust with cocoa powder
