Ingredients
- 280 g dessert chocolate
- 160 g milk
- 50 g mascarpone
- 550 g 30% cream
- 50 g Lauretta caramel flavored filling
- 170 g Lauretta egg liqueur flavored filling
- Ascanio mirror glaze caramel flavored
- crisp cake base
Our products
Preparation
- Pour hot milk over dessert chocolate, add mascarpone and then Lauretta caramel flavored filling. Blend and gently combine with lightly whipped cream.
- Fill one-portion cake pans to 1/2 the height. Place the Lauretta egg liqueur filling in the center. Fill the pans to the top. Freeze.
- Remove the cake from the pan and glaze with Ascanio mirror glaze caramel flavored icing. Place on crisp cake base and decorate as desired, for example with a chocolate truffle ball.
