CUBINI ZABOV

ALEXANDER

Ingredients for 6-8 servings
250 g mascarpone
150 g Zabov Classic
80 g icing sugar
100 g whipped cream
3 egg whites, whisked to firm peaks
250 g blueberries
100 g bitter chocolate
Ground ginger, according to taste
Sponge cake

Method
Gently stir the Zabov Classic and the mascarpone into the 3 whisked egg whites. Fold the whipped cream into the mixture. Melt the chocolate and brush it onto the inside of the glasses, leave to cool.
Put pieces of sponge cake into the glasses, drizzle the rest of the Zabov over the cake then fill the glasses with the cream. Place in the fridge for 3 hours. Before serving, dot the cream with blueberries and dust with ground ginger.