Ingredients:
- 1 1/2 package of Petit Beurre Biscuits (Violanta)
- 350ml heavy cream
- 100g powdered sugar
- 400g mascarpone cheese
- 150g praline
- 100ml milk
- Bianca for decoration (optional)
Instructions:
1. In a bowl, combine the heavy cream with the powdered sugar and mix well using a hand mixer until it becomes fluffy.
2. Add the mascarpone to the mixture and mix again until smooth and homogeneous.
3. Divide the cream mixture into two equal parts. To one part, add the praline and mix well. Place the creams into two separate piping bags.
4. Spread praline on the Petit Beurre biscuits and make small sandwiches. Quickly dip the sandwiches in the milk for just a moment.
5. In a form or dish, place the biscuits in 3 parallel rows, filling the gaps with the creams.
6. Cover with plastic wrap and refrigerate for at least 2 hours, until the dessert has set.
7. Finish by decorating with the remaining creams and biscuits. Ready to serve!
Step-by-step video here: https://youtube.com/shorts/o7wwK8qT57c?feature=share
 | 6th km Trikala - Karditsa National Road, 42100, Trikala |
 | 24310 43090 |
 | 24310 43539 |
 | info@violanta.gr |
| The Eco Friendly Biscuit Factory | |
| 14th km Larissa - Makryhori, 40006 Larissa |
| 2410 541070 |
| larisa@violanta.gr |
| Kymis Avenue & Kerasias 19, 13677, Acharnes |
| 210 8395110 |
| 210 8395111 |
| athens@violanta.gr |
| Papadiamanti 21, 57009, Kalochori Thessaloniki |
| 2310 789646 |
| 2310 755696 |
| thessaloniki@violanta.gr |
Unserem Unternehmen ist in den letzten Jahren ein vitaler Konjunkturauftrieb gelungen. Das vergangene Jahr haben wir mit den besten Eindrücken abgeschlossen.
Die Förderung neuer Produkte, der Fleiß und die ausgezeichneten Beziehungen zu unseren Mitarbeitern, in Verbindung mit der Festigung unserer internationalen Aktivitäten, führten zu noch positiveren Vorzeichen.
