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BAM Cake converter 
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Ingredients:
COMPOSITIONS:
- 500 ml of milk
- 1 bag of BAM vanilla cream
- 250 g mascarpone cheese
- 100 g sugar
- 2 tbsp grated lemon zest
- 200 ml freshly squeezed lemon juice
- 200 g Savoiardi biscuits
- 4 tbsp sugar (to sweeten the lemon juice)
- BAM Cocoa powder
Instructions:
PREPARATION:
1
Gradually add the BAM vanilla cream to the milk and mix thoroughly with a whisk. Leave the mixture to rest for 3 minutes, then stir again until the desired consistency is obtained.
2
In a separate bowl, mix the mascarpone cheese, sugar and lemon zest. Stir until smooth.
3
Grate the lemon zest and add to the mascarpone mixture. Mix well.
4
In a small bowl, prepare the sweetened lemon juice: mix the freshly squeezed lemon juice with 2 tablespoons of sugar.
5
One by one, quickly dip the Savoiardi biscuits in the sweetened lemon juice and place them in the tiramisu glasses to cover the bottom of each glass.
6
Add a layer of vanilla cream on top of the biscuits in each glass, followed by a layer of mascarpone cream.
7
Repeat the process until all the ingredients are used, finishing with a layer of mascarpone cream on top.
8
Place the lemon cream dessert jars in the fridge and leave to chill and set for at least 4 hours or overnight.Before serving, sprinkle the dessert with BAM cocoa powder.
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