difficulty
Easy

quantity
a 4kg pan

time to prepare
30 minutes

Torta di Lamponi

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METHOD OF WORKING

  1. weigh 80 gr of White Chocolate Paste per kg of mix
  2. mix it
  3. freeze it
  4. ripple with Raspberry Variegato
  5. complete the variegation
  6. complete with rippling sauce

INGREDIENTS

  • White Chocolate Paste
  • Raspberry Variegato
  • decoration
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