Ingredients:

Execution:

Nutella must be soft, liquid, so if we keep it in the fridge, take it out about 2 hours before.

Bottom:

Crumble the cookies thoroughly. Add RECOMED vanilla cocktail and soft nutella to crushed petitki, mix until the ingredients are combined. Line the bottom of the cups with the mixture, press it with your hands over the entire surface, and put it in the fridge.

Curd:

Blend the mascarpone cheese and cold cream briefly at the fastest speed. We divide the resulting mass into two equal parts.

Cream mass:

Dissolve gelatin in 4 teaspoons of hot water and cool. Add powdered sugar to the cream mass and mix it very shortly, about 15 seconds, at the highest speed. When the gelatin is cooled, add 1 tablespoon of cream mass to it, mix it with a spoon, then pour the gelatin into the cream mass and immediately mix at the fastest speed until the ingredients are combined. Gently pour the mass on the cookie’s cooled bottom, put it in the fridge until it is completely concentrated.

Chocolate mass:

Add the nutella to the second part of the cheese mass and blend briefly, about 20 seconds, until the ingredients are combined. Dissolve gelatin in 4 hot teaspoons
water, cool. When the gelatin is chilled, add 1 tablespoon of chocolate mass to it, mix it with a spoon, then pour the gelatin into the chocolate mass and mix at the fastest speed until the ingredients are combined. Pour the chocolate mass onto the solidified cream mass and put it back in the refrigerator to the concentration. We decorate with melted chocolate and meringue.

Serve as desired. Bon Appetit!

NUTRITIONAL VALUE IN 1 PORTION: