Archive for the ‘Desserts’ Category

Many of my preferred foods are tastes I acquired overtime. Take wine, for instance, drinking it is a ritual I love so much nowadays, but used to cause me a lot of “yuck faces” in my earlier years. The same goes for Tiramisu. The coffee dipped ladyfingers (I also wasn’t very fond of coffee in the past), the alcoholic taste that was too strong too often, and the fact of it being a cream based dessert, which I didn’t use to like back then - all of these made me not understand what the fuss is all about.

The yolks, after beating them by hand

Nowadays it’s one of  my favorite desserts. I think it started 2 years ago, while being on a trip to Tuscany. We ate a zabaglione based dessert which was actually perfect at the wonderful San Jacopo restaurant in Pistoia (Via Crispi 15, Pistoia) . Zabaglione is a traditional Italian dessert, made of egg yolks (heated to a temperature that destroys most bacteria, not to worry), sugar and an alcoholic ingrdient, tipically Marsala wine. It is also the base of the Tiramisu, in classic recipes.  

The yolks with Marsala and sugar, before heating

The Zabaglione is ready!

In Israel there are many “light” versions for Tiramisu, and I don’t mean from the calories point of view. Some of them omit the eggs, some of them replace the mascarpone with plain white cheese, and more changes that cause the recipe to drift further away from the original one. And as much as I like tweaking with recipes and adapting them, in this case, only the original version for me, please.

The final Zabaglione cream, the color of the bowl is a good indication
of the color the final cream should have

I’ve made Tiramisu for the first time for a dinner we’ve invited my Mother to. Mom remembered eating the most divine Tiramisu ever in a little restaurant in the marvelous Positano in Italy. I was aiming high, I know.. It was then that I’ve also discovered how easy it is to make Tiramisu, despite of what I thought before. The result was delightful - a classic and so tasty Tiramisu. I really love how the marsala taste goes wonderful with the coffee and cocoa. Although the one in Positano still remained my Mom’s number 1, the one I’ve made entered the honored 2nd place

The meaning of Tiramisu is “pull me up”, referring to the coffee and alcohol taste that strike you as soon as the first piece enters your mouth.  At Avi’s office they are playing a “20 questions” game once a week (a sort of a trivia game), and Avi is always proud of the fact that he knows all the answers to the food related questions. A few weeks ago there was a question about the meaning of Tiramisu, and apparently, I’ve never tought him that But on the bright side, on your “20 questions” you will surely know the answer

Some notes and tips about this Tiramisu:

* If you don’t have Marsala wine, or don’t like its taste, you can easily replace it with Port or even Brandy.

* When dipping the lady fingers in the coffee, make sure to do it as fast as you can, we don’t want the cookies to be mooshy.

* Coffee - the recipe calls for strong coffee, that’s in order for the coffee taste to remain in the lady fingers, despite the short dipping. How strong should the coffee be? According to your taste. I usually drink my coffee with 1 tsp of coffee in it, so strong for me means 1.5 or 2 times that amount.

* Sprinkle the cocoa powder over the Tiramisu just before serving, otherwise it will become moist from the cream layer, and will not be that attractive - tastewise and lookwise.

* Individual desserts always look better and more appealing to me. You can definitely make this recipe also in individual glasses. If they’re quite small, break the lady fingers to adjust them to the cup’s size.

* Folding the whipped cream into the Zabaglione is required in this recipe. Folding means gentle stirring, and is meant to prevent a beaten batter to lose the air that we’ve worked hard to introduce into it. One way of folding is holding the spatula in a manner that it touches the bottom of the bowl, and begin moving it in a form of the digit 8, while you cover as much of the bowl’s area as you can. After the folding process your batter should be uniform, though, so make sure it is before stopping.

* In order to give your Tiramisu the perfect finishing touch, use Dutch processed cocoa powder. Its taste is mild and wonderful, and it lacks that disturbing biterness of the simpler ones.

Tiramisu / Anna Maria Volpi
For a 20X25 cm pan, or a 20X30 cm pan, for a shorter Tiramisu

Ingredients:
4 large egg yolks
1/2 cup sugar
1/2 cup Marsala wine (see tips for substitution options)
450 gr Mascarpone cheese
250 ml heavy cream
25-30 lady finger cookies (depends on the pan size you’ve chosen, and of the size of the cookies)
1 1/2 cups strong coffee
2 tsp sugar

Dutch processed cocoa powder, for sprinkling on top

Directions:
1. Prepare the coffee in a small bowl, stir in the sugar and let cool.
2. Place the egg yolks in the bowl of a double boiler. Beat them well by hand, until fluffy and their color becomes lighter (about 5 minutes).
3. Add in the sugar and Marsala wine and beat until incorporated.
4. Place the bowl on top of a double boiler and whisk until the zabaglione mixture thickens (this happens just before boiling point - when small bubbles appear).
5. In a separate bowl whip the cream until soft peaks.
6. In a separate bowl mash the mascarpone until creamy.
7. Pour the zabaglione mixture upon the mascarpone and mix until incorporated.
8. Add in the whipped cream, and fold it into the zabaglione-mascarpone mixture (see tips about folding).
9. Assemble the Tiramisu: Lightly soak the ladyfingers in the coffee, one at a time and each one from both sides, arrange them as the bottom layer in the pan. Spread half of the cream over the lady fingers, then soak and arrange another layer of lady fingers, and spread the remaining cream mixture upon them.
10. Chill for at least 3 hours before serving.
11. Just before serving, sprinkle with cocoa powder. Serve within 48 hours from the preparation time, after that the lady fingers will become too mooshy.

In other countries there are the falling leaves that fill the pavements with a wonderful variety of colors, and tell everyone that autumn is here. In Israel there are other signs, the first of them I run into each year, is a sign for me that the summer heat is finally behind us. Sometimes it’s the first rain, that makes me notice that seasons have changed, other times it’s when I wake up in the chilly early morning hours, looking for my blanket. But above all those, there is one thing, that when you see it filling up the stores, you no longer have any doubt about it - that would be the “Krembo” (which means “cream inside”). The Krembo is made of a cookie base, on top of it there is a vanilla flavored egg-whites foam, and all this is coated with a layer of chocolate. There are other variations for the filling besides vanilla, the most popular among them being mocha.

There are quite a few Krembo recipes all over the net and then some more in cookbooks, but none of them tempts me more than this original one. Yes, the store bought ones, wrapped with a thin layer of aluminium foil, the same one that a single taste from it fills your mouth with a tender silky cloud of goodness. Personally I prefer my Krembo vanilla flavored, but here in Israel, debates can go on and on about which is the best flavor - vanilla or mocha.

Somewhere along the way I found out that the Krembo’s filling is made out of unbaked egg-white foam. The disaster! I immediately stopped eating them, and haven’t for a really long time. Luckily I became interested in the pastry world a while back, it was then that I discovered that the egg-whites are being heated before beating them, to a temperature that kills most bacterias that can potentially reside in them. This revelation made me better my ways again, and so Krembo reappeared in my menu occasionally.

So, in honor of the most welcome autumn, here is a Krembo recipe, that is very close to the original one. I made the cookie base out of crashed petit-beurre biscuits, which I mixed with melted butter and with a little orange juice. They turned out yummy, with a delightful orange aroma. For the filling, I followed a recipe published by “Feldman”, a company that produces Krembo, and it turned out exactly like the original one. Finally, I also used Feldman’s recipe for the chocolate coating, although it turned out way too thick, so I diluted it with some oil. It turned out softer than the store bought one, but far better, because of the use of a good quality chocolate.

Some notes and tips about the Krembo:

* I made the base cookies too small, and so they weren’t able to hold the right amount of filling. I made them about 4 cm in diameter, and I recommend making them about 6-8 cm length diameter.

* The best way to fill the cookies is to pipe the filling upon them. It’s quite easy, not to worry. Just hold the piping bag straight above the center of the cookie, and press it until the whole cookie’s base fills up. Then slightly lift up your hand and pipe another layer, and so on, until there is enough filling on the cookie.
Not in a piping mood? Simply take a spoonful of filling and place it on top of the cookie. Then use the spoon to neatly arrange the filling.

* How do we coat the Krembos? By simply dipping them inside the chocolate mixture.

Krembo / Inspired by a recipe by “Feldman” company
For 40 small Krembos or 30 medium ones

Ingredients:
For the cookies:
170 gr petit-beurre biscuits
100 gr butter, melted
2-3 Tbsp orange juice

For the filling:
5 egg-whites
1 cup sugar
1 Tbsp gelatin powder
3 Tbsp water
1 tsp vanilla extract

For the coating:
300 gr bittersweet chocolate
100 gr butter
Vegetable oil, for diluting the mixture

Directions:
1. Prepare the cookies: Preheat the oven to 350F (180C).
2. Crash the biscuits in a food processor. Add the melted butter and mix until crumbly and moist. Add in 2 Tbsp of orange juice and mix until homogenized. Then check if the dough is now firm enough in order to take a small bit and make a sphere out of it that will hold its shape. If not, add another Tbsp of juice, otherwise skip it.
3. Roll out the dough, and cut cookies from it, using a cup or a round cookie cutter.
4. Place the cookies on a pan lined with baking sheet, and bake for about 12 minutes, or until golden.
5. Meanwhile prepare the filling: In a double boiler heat together egg-whites and sugar while stirring, until most of the sugar melts (60C temperature, if you have a sugar thermometer). Remove from heat.
6. Place the gelatin in a small bowl, along with the water. Let stand for 15 minutes. Place the bowl in the microwave for 30 seconds, and then stir the mixture. Beat the egg whites mixture and add the gelatin and vanilla extract to it. Keep beating the whites until the mixture cools down and the foam is stable and stiff (stiff peaks).
7. Pipe the filling on top of each cookie (see tips). Freeze the uncoated Krembos until you finish preparing the coating.
8. Prepare the coating: Melt together the chocolate and the butter. If you’re doing it in the microwave, make sure to do it in 30 seconds intervals, in order to not burn the chocolate. Let the mixture cool for 15 minutes. Now is the time to dilute the mixture, by adding in some oil. Add in the vegetable oil, tablespoon by tablespoon, until the coating is thin enough to allow us to dip the semi-frozen Krembos in it. Dip each Krembo in the coating, and place to dry on a baking sheet. Keep them in the refrigerator, and take them out a few minutes before serving.

Even before publishing my previous post I’ve decided that this post is going to be dedicated to Rosh HaShana - the Jewish New Year’s Eve. After all, all of us (ok, let’s be honest, some of us) are looking for the best dessert recipe, one that will be a wonderful ending to the holiday dinner, and will make your guests ask for seconds. I thought really hard about an interesting dessert, one that will be a bit more exciting than the regular honey cake, classic as it may be, but I’m all for innovation. How about you?

It was really hard for me to make up my mind between two ideas I had - one of them was a Mille Feuille - adapted to Rosh HaShana using a honey pastry cream instead of the classic version. Man, this pastry cream was one of the worst things I’ve ever made. Really tried to like it. Honest. Impossible. Which led me to make my second idea - an apple and honey crumble.

The 45 minutes it spent in the oven, I spent on the other side, staring at it and hoping it will turn out fine. I even resisted the 10 minutes after it got out of the oven, letting it cool slightly. And then I attacked it with a teaspoon. What was supposed to be “merely a taste” turned into me eating like a fifth of the whole thing! Those apples, swimming peacefully in an exciting honey-maple-caramel and spiced up just right made me wonder how did I ever prefer the Mille Feuille in the first place. One note, though - as opposed to the classic crispy crumble texture, this one is somewhat softer, a fact that in my opinion only does good to this wonderful pastry. But if you want to be precise - you can call it apple-pastry-over-honey-caramel

Two other benefits for this dessert are that it’s quite light, so it’s a great finale to a big holiday dinner, and also it’s very easy to make, so it won’t take a lot of your time and attention while preparing the rest of the meal.

Some notes and tips about this dessert:

* Apples (and pears, for that matter) tend to change their color and get darker almost as soon as you peel them. For that reason, make sure you’re peeling them just before using them. If you still need to peel them a little earlier, put them in a bowl with 2 Tbsp of lemon juice, stir well, and it will keep them from changing their color.

* Coring the apples (and pears, for that matter) can be quite an unpleasant chore when you don’t have an apple corer. I thereby admit that I’m such a kitchen-gadgets kind of gal, but this one folks, I don’t consider a gadget at all. This is a very useful appliance, and even a must-have if you have to or choose to deal with apples and pears coring quite often.

* When using apples in baked desserts, it’s usually recommended to use the green tart apples - such as Granny Smiths. The reason for that is that their tartness blends wonderfully in sweet desserts (other sweet apples can cause your dessert to turn out too sweet), and also because they keep their shape very well during baking, and don’t get all mooshy.

* If you’re in the mood for a variation - you could substitute half or all the honey with maple syrup. If you’re doing so but are not such a great fan of sweetness, you can reduce the brown sugar added to the apples to 1 Tbsp instead of 2.

* When preparing this dessert in a 24 cm pan, it won’t slice that pretty, and its sliced look will be more rustic and scattered. If you’re looking for the more elegant look, go ahead and prepare it in individual ramekins.

Apples Over Honey-Caramel Pastry / Adapted from a Betty M. Crook recipe
For a 24 cm round pan

Ingredients:
4 Granny Smith big apples, peeled and cored
1/4 cup  honey (see tips for variations)
2 Tbsp brown sugar
1/4 cup orange juice
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
3/4 cup canola oil
3/4 cup sugar
1 1/2 cups flour
2 tsp baking powder
a pinch of salt
1 tsp Vanilla
1 large egg

Directions:
1. Thinly slice the apples.
2. Preheat the oven to 350F (180C).
3. Place apples, honey, brown sugar, orange juice and spices in a bowl, and mix until blended.
4. In a separate bowl mix all the other ingredients, until a dough is formed.
5. Grease the pan. If you’re using a springform pan, wrap its bottom with a piece of aluminium foil, since the apple mixture is quite liquid, and we don’t want it to drip in the oven or on the floor.
6. Place the apple mixture in the pan and distribute them evenly (add also all the liquids).  Place the dough on top of the apples and make sure it’s arranged evenly - you can help it using your hands or a tablespoon.
7. Bake for 45 mins, or until the top is nicely browned.
8. The recommended serving is with a side of vanilla ice cream. Store it tightly wrapped at room temperature or in the fridge - the choice is yours.

They say that the simplest things in life make you happiest. Boy, are they right! Seriously, think about it for a minute - what are the things that can make you smile instantly? A little kid making a cute face, seeing a beautiful flower, finding fresh berries in the woods? And of course - everything tasty that your mouth stumbles upon. If you’re me, that is

This is the case with this delicious vanilla ice-cream. We had some good friends over last Saturday night for dinner, and as a dessert I decided to make this one. It’s a David Lebovitz recipe, and my second ice-cream ever (we’ve just recently bought the KitchenAid ice-cream attachment). My first one, by the way, was of my favorite flavor - coffee, which I made way too strong because of not reading the recipe carefully.

This recipe contains eggs, which I usually try to avoid in ice-creams, especially if they aren’t cooked at all. But I figured that with vanilla ice-cream, I’m gonna have to settle for eggs, but I searched for a recipe in which they’d be cooked first. When I smelled the mixture before cooling it, it was so eggy that I thought I’m heading for a disaster - dessert-wise. That being said, the thing that scared me even more was that Avi is so sensitive to egginess in desserts, so much that he is capable of not touching it at all.
After it froze completely, I gave Avi a taste. “Perfect, just perfect”, he said. “?? Doesn’t the eggy taste bother you”? I asked. “Mamy, vanilla ice cream is supposed to be a little on the eggy side, and besides, this is one of the best I’ve ever eaten”. Ok, now that was really weird. Good weird, though I took a teaspoon, and then another, and yet another, until I was convinced that this ice-cream flavor rocks! And let me tell you, I’m not that big a fan of vanilla ice-cream, not at all. I usually love the more ”sophisticated” flavors, and the ones with chunks (of chocolate or various kinds of nuts) - are my favorites. But this one has the perfect texture, its flavors are just accurate, and these little black vanilla seeds… I’m in love! No wonder David Lebovitz says it’s his great vanilla ice-cream recipe. Simplicity at its best!

This is also my entry to the Got Milk? event, hosted by wonderful Linda, at Make Life Sweeter. This week is the World Breastfeeding Week, which is an annual event to promote breastfeeding on a global scale. You can read more about breastfeeding on Linda’s blog.

P.S. Booby, thanks a lot for the beautiful ice-cream set you bought me, I love it (and you) so much!

Vanilla Ice Cream / David Lebovitz

Ingredients:
1 cup milk
a pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
500 ml heavy cream
1/2 tsp vanilla extract

Directions:
1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.

גלידת וניל / דייויד ליבוביץ

רכיבים:
1 כוס חלב
קורט מלח
3/4 כוס סוכר
1 מקל וניל
5 חלמונים
500 מ”ל שמנת מתוקה
1/2 כפית תמצית וניל

הכנה:
1. מחממים את החלב, המלח והסוכר בסיר. חוצים את מקל הוניל לאורכו, ומגרדים בעזרת סכין חדה את הגרגירים לתוך הסיר עם החלב. מוסיפים גם את המקל עצמו לתערובת.
2. מערבבים את החלמונים בקערה, ומוסיפים בהדרגה חלק מתערובת החלב החם פנימה, תוך כדי ערבוב מתמיד (לשם השוואת טמפרטורות בין הביצים לחלב החם, על מנת שהביצים לא יתבשלו כאשר נכניס אותן לתוך החלב).  מוסיפים את החלמונים המחוממים (מהחלב) לתוך הסיר.
3. מבשלים על אש נמוכה, תוך כדי ערבוב מתמיד בעזרת מרית עמידה בחום, עד אשר התערובת מסמיכה מספיק על מנת לצפות את המרית מבלי לזלוג ממנה כמעט (אינדיקציה נוספת תהיה עד לרגע תחילת הופעת סימני רתיחה של התערובת - כל זאת בהינתן שאכן עבדתם עם אש נמוכה). מורידים מהאש ומסננים את התערובת החמה לתוך קערה עם השמנת המתוקה. שוטפים את מקל הוניל ומחזירים אותו לתערובת.  מקררים לחלוטין (4-5 שעות במקרר), מוציאים את מקל הוניל ומקפיאים במכונת הגלידה על-פי ההוראות.

The time of year around birthdays is my absolute favorite! When my birthday is coming up, I’m all excited and waiting for “my day” to arrive, and I really enjoy extending it to “birth-week” instead of birthday, so I can be pampered a bit longer When Avi’s birthday is coming up, I’m always fussing around, trying to think how can I surprise him best. Last year I threw him a suprise dinner party, with 30 friends. I cooked and baked for 3 days straight, and everybody (but most importantly Avi) had a great time.

This year we really needed a happy time like this to come up, after the hard times we’ve had with the fire. Living in a temporary apartment, the celebrations were naturally a bit smaller than last year, but not one bit less fun, I can assure you. Some friends from his work called me 2 days before the big day and told me that they wanted to suprise him. We came up with a plan according to which they’d come to our apartment while we were out (signing a contract for our new and beautiful apartment, to which we’re gonna move on July 1st!!), and wait for us till we came back.
Avi was really surprised, there were beers, wine, snacks, and most important - great friends that love Avi so much and wanted to make him happy - so we had a wonderful time.

I made 2 cakes for his birthday - the first is a Nutella and Mascarpone mousse cake, which I’ve tasted a week ago, on a friend of mine’s birthday. It looked and tasted so wonderful that immediately after tasting it I decided that this is (one of) the cake(s) I’m gonna make for Avi’s birthday. The flavor of  the cream cheese blended wonderfully with the mild hazelnut taste of the dark mousse, and it’s a very firm mousse cake, due to the gelatin in it.
It’s a great cake for special occasions, but next time I’ll definitely make it in  a simple 2 layer manner, since this design is not that easy to make, and as you can see, it isn’t that beatiful and clean…
About the second cake, and more birthday baking adventures - in the next post.

Mascarpone and Nutella Mousse Cake / Adapted from Danit Solomon’s recipe
For a 9 inch cake

Ingredients:
For the base:
150 gr Graham Crackers, ground
100 gr butter, melted
zest of half of a medium sized lemon

For the cake:
4 Tbsp water
14 gr (3 tsp) gelatin
250 gr ricotta cheese
250 gr mascarpone cheese, at room temperature
3 Tbsp milk
3/4 cup sugar
50 gr dark chocolate, melted
4 flat Tbsp Nutella
500 ml whipping cream

Directions:
1. Prepare the base: mix the ingredients of the base to a uniform mixture. Spread the mixture out evenly on the bottom of the cake pan. Place the pan in the freezer until finishing making the cake.
2. Prepare the cake: put the water in a bowl, scatter the gelatin over them, and let stand for 10 mins.
3. Place the ricotta, mascarpone and sugar in a mixer bowl, and beat for 5 mins at least, until smooth.
4. Heat the bowl with the gelatin and water in the microwave for 25 secs.
5. Gradually add the gelatin into the cheese batter while continue beating.
6. Divide the batter into 2 bowls. Add 3 Tbsp milk to one of them and whisk well until incorporated. Add melted chocolate and Nutella to the other bowl, and whisk well until incorporated.
7. Beat the cream in the mixer to stiff peaks. Divide the whipped cream equally into the two bowls, and fold it gently in each one of the bowls.
8. For creating a cake as seen in the pics: Spread 2/3 of the chocolate batter on the cake’s base, and smooth the top. Place 3 Tbsp of the white mousse in the middle of the dark layer. Place full Tbsp of the dark mousse around the white center, like petals of a flower. Fill the remaining gaps with the white mousse.
9. For creating a two-layer mousse cake: Spread the dark mousse on top of the cake’s base, freeze for one hour and then spread the white mousse on top of the dark one.
10. Refrigerate for at least 8 hours before serving.

עוגת מוס מסקרפונה ונוטלה / עיבוד למתכון של דנית סולומון, מתוך הספר “שוקולד ושושנים”
עבור עוגה בקוטר 24 ס”מ

רכיבים:
לבסיס:
150 גרם ביסקויטים, טחונים דק
100 גרם חמאה, מומסת
גרידה מחצי לימון בינוני

לעוגה:
4 כפות מים
14 גרם (3 כפיות) ג’לטין
250 גרם גבינת ריקוטה או “טוב טעם”
250 גרם מסקרפונה בטמפ’ החדר
3 כפות חלב
3/4 כוס סוכר
50 גרם שוקולד מריר, מומס
4 כפות מחוקות נוטלה
500 מ”ל שמנת להקצפה

הכנה:
1. מכינים את הבסיס: מערבבים כל חומרי הבסיס לתערובת אחידה. שוטחים בתחתית התבנית ומפזרים באופן אחיד. מכניסים למקפיא עד לסיום הכנת המלית.
2. מכינים את העוגה: שמים את המים בקערית, זורים עליהם את הג’לטין ומשהים 10 דקות לריכוך.
3. שמים ריקוטה (או טוב טעם), מסקרפונה וסוכר בקערה ומקציפים במשך 5 דקות לפחות, עד שהתערובת חלקה לגמרי.
4. מניחים את הקערית עם הג’לטין והמים במיקרוגל ל-25 שניות.
5. מוסיפים את הג’לטין לתערובת הגבינה בזרם דק, תו”כ הקצפה.
6. מחלקים את תערובת הגבינה בין 2 קערות. מוסיפים 3 כפות חלב לאחת הקערות, וטורפים היטב לתערובת אחידה. מוסיפים שוקולד מומס וממרח נוטלה לקערה השניה וטורפים היטב.
7. מקציפים את השמנת המתוקה לקצפת יציבה. מחלקים את הקצפת בין שתי הקערות ומקפלים לתוך תערובות הגבינה.
8. ליצירת דוגמא כמו בתמונות: מורחים 2/3 מתערובת השוקולד על בסיס הביסקויטים ומחליקים את פני השכבה. עורמים 3 כפות מהתערובת הלבנה במרכז שכבת השוקולד ומניחים סביב המרכז הלבן כפות גדושות מתערובת השוקולד. ממלאים את החריצים הנותרים במוס הלבן.
9. ליצירת דוגמא של שתי שכבות: מורחים את מוס הנוטלה על בסיס הביסקויטים, מקפיאים למשך שעה, מורחים מעליו את המוס הלבן.
10. מקררים למשך 8 שעות לפחות לפני ההגשה.