This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
| Ice cream base | 1.000 gr |
| Delipaste Nonna FABBRI | 65 gr |
| Milk 3,5% ELLE & VIRE | 30 gr |
Mix all the ingredients together and freeze in the icecream machine.
Decoration: In the ice cream cuvette spread one layer of ice cream and then one layer of Cold Custard*. Continue with a layer of baked extra fine phyllo dough sheets, already drizzled with melted butter and syrup.
Alternate more layers of ice cream, phyllo dough sheets and cold custard. Finish with one layer of phyllo dough sheets.
*Cold Custard Layer
| Water | 500 gr |
| Invert sugar UNIGLAD | 400 gr |
| Syrup | 100 gr |
| Crème Samba KOMPLET | 320 gr |
| Delipaste Nonna FABBRI | 35 gr |
Mix all the ingredients together until well blended.