Ingredients   9 Novellini Biscuits (Gentilini)   Marsala as needed   150 g of Mascarpone   100 g of white chocolate   200 g of fresh liquid cream   60 g of Nocciolato (Gentilini)   6 Hazelnuts (whole)   Processing   Before starting to prepare this cup, put in the refrigerator or freezer the bowl and the whips that will  be used to whip the cream. They will rest…

Ingredients for a plum cake mold 120 g of Chocolate Osvego or chocolate bisquits 350 ml milk 150 ml heavy cream 150 g sugar 40 g cocoa 15 ml dark rum 4 eggs For chocolate glaze: 100 g extra dark chocolate, chopped 50 ml milk red currants wild mint Preheat oven to 180 °. Crush the bisquit until you get a powder,…

Ingredients   300 gr Margherite Gentilini biscuits   250 gr mascarpone   100 gr sugar   100 gr chocolate   40 gr bitter cocoa   Ingredients for the frosting   150 ml cream   150 gr drak chocolate   Processing   Start working mascarpone with sugar, then add melted chocolate. After mixing the ingredients also  incorporate the crumbled Gentilini biscuits and cocoa. Once a homogeneous dough is obtained, give  it…

For the pastry   230g butter   150g brown sugar   1 egg   425g Gentili biscuits Osvego 5 cereals   A pinch of salt   A pinch of flour for the pastry board   For the filling   400g hazelnut cream   Cut the butter into cubes and chop the biscuits.   In a cooking robot, work the butter with the chopped biscuits until you get a sandy compound.…

Ingredients   8 slices of pineapple 250 g Gentilini Osvego biscuits 5 Cereals 80 g melted butter 50 g walnut kernels 100 g brown sugar A little glass of rum 250 g fresh cream First prepare the pineapple. Remove it from the outside and then cut into slices.  Put the brown sugar in a pan and add two tablespoons of…

For the base: 250 g Gentilini Cocoa Wafer 80 g warm melted butter For the cream: 125 g butter 125 g brown sugar 400 ml condensed milk For the finishing: 2 bananas 250 ml fresh whipped cream Chocolate chips as needed Sugar as needed PROCESSING: Put the Gentilini cocoa wafers in the mixer and chop finely, pour into a bowl,…

Ingredients:   300ml water   100gr sugar   100ml vermouth-type liquor   250gr pastry cream   350gr Novellini biscuits    For the pastry cream   4 egg yolks   100 g sugar   30 g flour   1/2 liter of milk      Processing   First, prepare the pastry cream. In a small pan, let the milk warm and keep aside. In a large bowl, work the sugar  with the egg…

INGREDIENTS 200 g dark chocolate 150 g butter 150 g sugar 4 eggs 50 g Gentilini Brasil biscuits Icing sugar Wildberries PROCESSING Melt butter and chopped chocolate in a bowl (using the microwave or bain-marie). Add sugar and stir with a whisk. Add the eggs and stir further to mix. Now blend the biscuits until they are powder and add…

INGREDIENTS Ingredients for the base 250 g Gentilini Brasil cocoa biscuits 125 g butter A pinch of cinnamon Ingredients for the cream 500 g spreadable cheese 100 g fresh liquid cream seeds of a vanilla bean 100 g sugar 4 eggs Juice of half a lemon teaspoon of corn starch Ingredients for the finishing medium pears 4 spoons of honey…

Ingredients for the biscuit base 350 g Novellini biscuits with milk and honey 100 g butter For the filling 500 g cow’s ricotta 500 ml vegetable cream 180 g sugar Lemon juice 400 g pears 2 spoons of rhum PROCESSING For the base Chop the Novellini cookies in a mixer. Add butter until a crumbled mixture is created. More or…