CHOCOLATE MIX

Ingredients:
1 packet of savoiardi biscuits JOHNSOF
2 packets of chocolate
2 eggs
2 cups of milk
1 fresh cream

Cooking:

1. Whip up the eggs with the milk. Melt the chocolate in Ben- Mari. Whip up the fresh cream with little sugar
2. Add the milk with the eggs in the melted chocolate and stir..
3. Get the savoiardi biscuits wet with milk and put them in Pyrex. Add the fresh cream, put some chocolate and after the rest of the fresh cream.
4. We put the pastry in the refrigerator

TIRAMISU

Ingredients:
2 packets of savoiardi JOHNSOF
1 packet of cheese Bukon or Philadelphia
1 spoonful of soup lemon juice scrap of lemon
2 Cream toppings
1 sachet of gelatine (dissolved in 1/3 cup of tepid water )
3 spoonfuls of soup caster sugar
2 spoonfuls of soup Nescafe
2 spoonfuls of soup sugar
1 spoonful of soup cognac
1-2 spoonfuls of soup cocoa for greasing

Cooking:

1. Dissolve the Nescafe in half glass of hot water; add the 2 spoonfuls of sugar, 1 spoonful of cognac and 11/2 glass cold water (we use it to get the biscuits wet.
2. Whip up the Cream toppings with 2 glasses of milk. add the cheese, juice and scrap of lemon and the gelatine
3. Put in a pan: a layer of savoiardi, the mixture, savoiardi, the mixture.
4. Garnish with cocoa

Caramel cream with savoiardi, preserves and nuts

Ingredients:
1 packet of savoiardi biscuits JOHNSOF
2 Caramel cream
2 packets of fresh milk
2 nuts preserves
2 sour orange preserves
½ glass of nuts

Cooking:

1. Put the caramel in the pan. Then add the biscuits, the preserves and the nuts.
2. Meanwhile boil the milk and the cream. When they boil add the mince biscuits, the mince preserves and the mince nuts.
3. Let it to get cold a little and put it in the refrigerator.
4. When the cream sets we take it out of the pan (mold) and put it in a round platter.

Jelly –Cream with savoiardi

Ingredients :
1 packet of biscuits savoiardi JOHNSOF
1 sachet of red jelly
1 sachet of yellow jelly
1 glass of scaled nuts
1 cream topping
1 box of pear compote
little milk

Cooking:

1. Prepare the red jelly and put it in Pyrex.
2. Wet the savoiardi in the milk and place them in the jelly in order to be congealed (set).
3. Dissolve the yellow jelly with 1 glass of water and whip it up with the cream the nuts and the compote.
4. Shed the cream to the savoiardi.
5. Put the pastry in the refrigerator to set.