SERVING: 1 people
AUTHOR: Matilde Vicenzi
250g lactose free mascarpone
100g vegetable whipping cream
28g icing sugar
milk as needed
2 tablespoons of mint syrup or finely chopped mint as needed
chocolate flakes to garnish (make sure to use dark or lactose free chocolate)
For the cream, whip the vegetable cream until stiff using an electric beater; here is a tip to obtain a perfect result: put the cream and the whisk in the refrigerator for some hours or thirty minutes in the freezer before using them.
After whipping the cream, put it in the refrigerator; in a bowl mix mascarpone with icing sugar and mint syrup (or chopped fresh mint, as you prefer).
Gently fold in the whipped cream in order not to deflate it. When the cream is nice and even, put it in a pastry bag.
Lightly soak the upper side of my Gluten Free Vicenzovo Ladyfingers in milk and arrange them on a platter or tray.
Cover them with tufts of cream using a pastry bag. Garnish with chocolate flakes.
Allow to rest in the refrigerator for some hours before serving or enjoy them right away!