Good Good to the Almonds and Sweet Milk
FOR DECORATION
Ingredients · Servings 4
- 80 g Chocolate sprinkles
- 130 g Cream
- 125 g Shortbread biscuits (I used Mulino Bianco biscuits)
- 30 g Almond powder
- 70 g Cream (dulce de leche)
- 140 g Mascarpone
- 1 teaspoon Vanilla alcoholic extract
Method · 20 min
- I present to you these delicious, soft, no-bake cookies. They're super simple and quick to make, and what's more, they're so good! Soft bonbons...
- I present to you these delicious, soft, no-bake cookies. They're super simple and quick to make, and what's more, they're so good! Soft bonbons...
- I present to you these delicious, soft, no-bake cookies. They're super simple and quick to make, and what's more, they're so good! Soft bonbons...
- I present to you these delicious, soft, no-bake cookies. They're super simple and quick to make, and what's more, they're so good! Soft bonbons...
Mix the crushed biscuits with the mascarpone, cream, vanilla and coconut.
Form balls. Press lightly in the center to form a well.
Dip the biscuits in the sprinkles and put them in the fridge to chill for an hour.
Fill a piping bag with the milk cream and place it in the refrigerator for 20 minutes before decorating the surface of the biscuits.
The chef recommends:
A quick, no-bake, and tasty dessert.
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