QUANTITY
7 people
PREPARATION
30 minutes
INGREDIENTS
- 14 pavesini®
- 25 cl cream for cakes
- 150 g mascarpone
- 85 g of icing sugar
- 100 g of nutella®
- 250 g of dark chocolate
- Espresso coffee
- Cocoa powder
- stick
- MINI MAGNUM TIRAMISÙ
Manufacturing steps
- In a bowl, whip the dessert cream with mascarpone and icing sugar. Put the mixture in a cake bag. Then pour Nutella® into the second bag.
- With the help of a cake bag, pour the cream inside the 7 Pavesini®. Repeat the operation for Nutella® in 7 other Pavesini®.
- Place ice cream in each pavesino with Nutella® and cover with pavesino cream. Rub everything with espresso coffee and put it in the freezer for 45 minutes.
- Once set, take Pavesini® from the freezer and dip it in melted dark chocolate. Then put it back in the freezer for 30 minutes. After the chocolate has hardened, sprinkle the pavesini with cocoa powder and enjoy.
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