Cream g 500 Fabbri Mascarpiù g 60 Crumbled amaretto biscuits g 50 Fabbri Moka Delipaste(*) g 15 Fabbri Pate à bombe g 50
(*) or 1 ristretto coffee
Dissolve the Mascarpiù in the cold cream and add the Pate à bombe. Partially whip the mixture in the mixer. Add the Delipaste (or coffee) and the crumbled amaretto biscuits, mixing carefully from the bottom up. Decorate with an amaretto and Fabbri Chocolate Frosting.