For the cream
Soft cheese 250 g - Sugar 80 g
Vanilla yogurt 500 g
Fresh cream 250 g - Pannamousse 45 g
For the Base
Crunchy biscuits 400 g - Butter 150 g
Almond croccante j.e.
Heat some of the yogurt and add the Pannamousse. Crush the biscuits and mix them with the malted butter.
Tip into the tin and chill. Whip the soft cheese with the sugar and fold in the semi whipped cream.
Add the yogurt with the Pannamousse to the other part of yogurt and mix togheter with the cheese, the sugar and the cream. Pour the cream onto the biscuits and chill.
Garnish with Amarena Fabbri.
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