Cubaita

Whip 1 kg of cream with 200 g of Biancherò; delicately mix Cubaita paste.

CREATION
Place a first layer of sponge cake soave with the Vanilla Junior Liqueur and follow with a layer of Cubaita Semifreddo
Put in the shock-freezer machine.
Turn out and decorate at will with Cubaita Grains.