3 cups of cream puff filling
Cream puffs and chocolate whipped cream
70 g of crystallized fruit, chopped
100 g of champagne biscuits
1/2 cup of rum mixed with a little water and sugar
3 cups of cream puff filling
Cream puffs and chocolate whipped cream
70 g of crystallized fruit, chopped
100 g of champagne biscuits
1/2 cup of rum mixed with a little water and sugar
Place the cream puff filling in an ungreased form
Top with whipped cream
Spread the crystallized fruit and then cover with chocolate whipped cream
Soak the biscuits in rum and fill the form completely
Chill in the refrigerator until ready to serve
For those who cannot eat ice cream, the Sicilian cassata can be prepared by making an English cream with 2 egg yolks, 1/4 liter of milk, and 2 tablespoons of sugar, making a chocolate cream with 2 egg yolks and adding 2 full spoons of cocoa powder
Finally, make a strawberry cream (also using an English cream with 2 egg yolks)
In each of these creams, add 2 sheets of unsweetened gelatin that have softened in water for about 10 minutes
Chill in the refrigerator until firm and then proceed as before.
