Ingredients

  • 500g Base per Semifreddi TORRONALBA
  • 500g milk 3,5%
  • 500g Lowicz 36% UHT dairy cream
  • 75g Wildberries paste TORRONALBA
  • 75g Gianduja AGF paste TORRONALBA
  • Wild Berries Fruit Variegate

Directions

Place half the ingredients and wildberries paste in the mixing bowl and whip them together for about 3-4 minutes, until homogenous and fluffy. Repeat the same procedure using  Gianduja AGF Paste Fill a cake ring in half with the wildberries mixture, over a sponge sheet made of Parisien choco sponge mix. Fill in the other half with the gianduja mixture and let it set in the freezer for 3-4 hours minimum. Finally, decorate with wildberries semifreddo rosettes and Wild Berries Fruit Variegate in the center.


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