Pour the content of the big bag in a bowl, add 250 ml of fresh cream and whip the mixture with the mixer for about 1 minute. Dissolve the content of the cappuccino bag in 170 ml of water (about a glass). Dunk the sponge fingers in the cappuccino and arrange them in 4 cups or in a single pan. Pour some cream upon them and alternate the layers of sponge fingers with the cream until ingredients are over. At the end, by means of a strainer, sprinkle the cream with the cocoa contained in the small bag and completely cover the dessert. Put in the fridge and keep it there for about 10 minutes.
Custard mix (68 g): sugar, skimmed milk powder, modified starch (from maize and potato), cream powder, potato flour, maize starch, colours: annatto, curcumin; flavours. Cappuccino mix (12 g): skimmed milk powder, sugar, istantaneous coffee, glucose syrup, milk proteins, lactose, refined hardened coconut oil, stabilizer: E340ii. Low-fat cocoa (10 g): low-fat cocoa (acidity corrector: potassium carbonate).
Without baking , Gluten free
90 g / 128 g
20 / 200