Guerra

Ingredients

Mascarpone

500 g

Savoiardi Biscuits

144 g (18 pieces)

Water

200 g

Sugar

100 g

Lemon

1

Limoncello

100 g

Sliced Almonds

as needed

1. Make a layer using Mascarpone 
2 .Syrup: boil water with sugar and lemon peel. Let it cool down and add limoncello
3. Moist the savoiardi biscuits in the syrup and place them into the glass as second layer
4 .Scatter sliced almonds on the top
5. Repeat these steps again
6. Decorate with a slice of lemon, a curl of Mascarpone cream, brown sugar and a mint lea

DISCOVER CREMA MASCARPONE 7CHEF