Ingredients For the base 300 g Gentilini Brasil 100/120 g fresh liquid cream For mascarpone cream 250 g mascarpone 150 g fresh liquid cream 80 g powdered sugar 2-3 spoons of Nutella 125 g raspberries Processing Chop the Brasil biscuits finely, put them in a bowl and add the liquid cream, mix well with a spoon or with your hands…

Ingredients 10 Gentilini whole wheat rusks 70 g Butter 150 g Mortadella 120 g spreadable fresh cheese 150 ml fresh liquid cream 5 g isinglass A/R Pistachio pesto A/R Pistachio grains Processing First of all, we put the Gentilini Whole wheat Rusks in a mixer and chop them. When they are well chopped, we combine the melted butter and we…

New York cheesecake with caramelised pears and honey and walnuts For the base 250 g Gentilini cocoa Brasil 125 g butter a pinch of cinnamon Ingredients for the cream 500 g soft cheese 100 g fresh liquid cream seeds from one vanilla pod 100 g sugar 4 eggs juice of half a lemon 1 teaspoon corn starch Topping ingredients 2…

Chestnut, ricotta and chocolate cake with Gentilini Nocciolini from “L’Ultima Fetta” For the base 1 teaspoon of cinnamon 165 g Gentilini Nocciolini 60 g melted butter 50 g 70% dark chocolate Blend the Gentilini Nocciolini very well with the melted butter and cinnamon. Line a 16 cm springform cake tin with greaseproof paper. Pour the grainy and wet mixture into…