- Preparation:20′
- Portions: 8-10
Ingredients
For the syrup:
- 100 gr. sugar
- 1 cinnamon stick
- 80 ml of water
- 100 ml tentura
For the cream:
- 150 gr. glazed rice, boiled and well drained
- 600 gr. mascarpone
- 120 ml tentura
- 40 gr. powdered sugar
Additional ingredients:
- 15-18 ladyfingers
- Grated chocolate
Preparation:
For the syrup:
Put the sugar, cinnamon stick and water in a saucepan and let it boil until the sugar melts. Remove from the heat and add the tentura.
For the cream:
In a bowl, mix the cream cheese, the flour and the tentura with a whisk. Add the boiled rice and mix well.
Assembly:
Dip the cookies one by one in the syrup, break them into small pieces and put enough in the glasses. Put enough of the cream and continue to make layers of syrupy cookies and cream.
Sprinkle with grated chocolate and serve.
