INGREDIENTS for a 20cm mold
- 250g Hulalà Platinum
- 200g Mascarpone cheese
- 250g Condensed milk
- Vanilla aroma (as needed)
INGREDIENTS for the glaze
- 100g Hulalà Sugar Free
- 100g Milk chocolate
Whip Hulalà, add it to condensed milk and put aside.
Soften mascarpone, add vanilla and mix all with Hulalà.
Pour the obtained cream in a mold (best if in silicon), level well, and store in the fridge for about 1 hour.
Boil gently the chocolate and Hulalà Sugar Free and allow to cool. Add the chocolate glaze and let it cool completely.