Palais_du_chef Gluten-free ladyfingers, mascarpone cream mixture, cocoa and coffee….
First, equip yourself with a large baking dish and put the coffee on the stove (from mocha I recommend!).
Take our 1kg bag of PDC3011 powder preparation, pour 2.5kg of cold cream into the pan and melt well with the help of the mixer for about 4/5 minutes. Let it rest in the refrigerator for about 30 minutes.
Now it’s time to assemble: open the ladyfingers (gluten-free if you want to be Rue Flambée addicted), soak the half underneath with coffee and cover the surface of the baking dish, then add a layer of cream and more soaked ladyfingers… go on until you run out of cookies and cream, the last strat garnish it with cocoa powder…
You can also create single portions…
