Tartufini 4 flavors
Desserts from Italy
Big Raffaello
Big Raffaello
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Who said that the biscuits must necessarily be sad? This recipe will change the mind of even the most skeptical. Try to give in
preparation
step 1
Coat a classic dairy cup with film, I recommend it well adherent to the edges.
step 2
Take the biscuits (no corn) and soak in the milk. Coat the cup with the first two cakes trying not to leave holes. It may be useful to break up the cakes.
step 3
Take about a spoon and a half of yogurt and work it with the almond cream (not essential but it will give a taste very similar to the original cream). Pouring it into the cup is to add almonds into pieces.
step 4
Close everything with the last soaked biscuits. Roll the film tightening well and refrigerate all night. The next morning put the cup in the freezer for about 20 minutes to let it firm up better.
step 5
In a saucer, turn the dome and gently remove the film. This should give you the classic ball shape.
step 6
Now all that remains is to cover with the remaining yogurt and sprinkle with coconut (even the rapè will be fine). Bon Appétit
