Forest Cups (Coppette Del Bosco)
Instructions
Take dessert cups and chop in each 2 ladyfingers, then by spraying with a tablespoon of rum.
Put into a bowl chestnut jam and mascarpone; work with a spoon to mix well and perfuming them with 2 tablespoons of rum.
Divide the cream into bowls and sprinkle with almond flakes reduced.
Put in refrigerator for 1 hour before serving.
Ingredients and dosing for 4 persons
- 8 biscuits savoiardi
- 300 g of chestnut jam
- 100 g of mascarpone
- 3 tablespoons of rum
- Peeled almonds