10-12 biscuit (depend on the length of the mould),
1.6 oz (50 ml) of warm milk
White Cream :
5.6 oz (160 g) white chocolate,
8.4 oz (250 ml) heavy whipping cream.
8.8 oz (250 g) cream cheese,
1.7 oz (50 g) sugar,
7 oz (200 grams) Nutella or another dark cream,
8.4 oz (250 ml) heavy whipping cream
Melt white chocolate with cream, chilled and stored in the fridge. When is completely cooled, whisk in a fine cream. Pour mixture into the elongated mould coated with plastic wrap. I use a mould in which I use to bake bread. Leave in the fridge to get tightened. With a mixer whisk the cheese, sugar and cream, and in another bowl whisk cream firm. Whipped cream cheese and add the cream and mix at the lowest speed to be fine united. The dark cream pour over the white cream. Biscuits soaked in milk and line up over dark phil. Leave in the fridge for at least two hours to be well tightened. When the cake is well cooled, roll over it on a plate, garnish as desired and serve!