- Savoyardi 200 g
- cream from 30% 400 ml
- powdered sugar 4-5 tablespoons with a slide
- mascarpone 200 g
- vanilla to taste
- milk
Beat cold cream with powder to the consistency of thick cream, add mascarpone, mix with cream.
We dip the Savoyards in milk for a second and put them on the bottom of the mold, grease with half of the cream.
We lay out the rest of the materials in the same way with another layer.
Put in the refrigerator for 3 hours or overnight.