·
2 cups chocolate gelato or ice
cream
·
16 store-bought sponge
ladyfingers
·
1/2 cup nutella
·
10 strawberries, hulled and
thinly sliced
·
32 fresh mint leaves
Directions
Using a melon baller,
scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a
small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut
the ladyfingers in half lengthwise. Spread the nutella on both sides of the
split ladyfingers. Place 3 scoops of gelato on the bottom half of the
ladyfinger. Top with slices of strawberry and mint leaves. Place the top
ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve
immediately.
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