Recipe of the Month-October

 

Naxos

 

 A delicious mascarpone and choc-hazelnut delight topped with crunchy sesames!

 

White base 1kg

 

Mascarpone 30 50g

 

Arabeschi PinoPinguino

 

Arabeschi Crunch Sesame

 

 

Carefully mix together the composition of white base and Mascarpone 30, then place it into a batch freezer and finally cover with a layer of Arabeschi PinoPinguino and top with Arabeschi Crunch Sesame.