Spagnola

  • WHITE BASE MIX 1 L 
  • Whole MILK 80 g
  • ZABAIONE FLORIO® GELATO (8539) 40g
  • Vanilla Lab (8642) 25g

Fill with layers of Sourcherry 100 (9030) and TOPPING PRESTIGE CHOCOLATE (8851B) . Add Cocoa Biscuits (8823) .

foto videoricetta