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  1. Melt the coating in a bain-marie or in the microwave. Add each of the ingredients in the same order as in the recipe, stirring all the time with a wooden spatula. Do not add the next ingredient until the previous ingredient has been well mixed in. The final result should be a creamy paste which you can put in a mould or make into a roll, wrapping it with aluminium foil.
  2. Put in the fridge and leave to cool for 6 hours.
  3. ​When it has the right consistency, serve the cake with pistachio shards on top.

Recipe by Pep Nogué


Serves 4 people