Easter mimosa
Instructions
Firmly mounted and dolcificatela cream with 3 tablespoons of powdered sugar.
Trimmed the crust of the bread of Spain.
From one obtained two discs, from the second of the strips, then cut about 3/4 into cubes.
Drain the pineapple (drained weight approx.
350 g) and also cut into cubes.
Brush the bottom disc with Maraschino mixed with as much water.
Spread with half of the whipped cream, and cover with pineapple cubes.
Tap on cream and fruit the second disc.
Spread the cake with the rest of the cream, then let them join, press lightly with your hands, the cubes of bread of Spain.
Complete with a sprinkling of icing sugar.
Ingredients and dosing for 12 persons
- 2 spain loaf from 500 g each
- 800 g of whipping cream
- 1 box of pineapple
- 50 g of maraschino
- Icing sugar