Ingredients for 24 portions (2 cakes):

- 1 bag of Ginos preparation for mousse (COD. 09107),
- 600 ml fresh milk,
- 600 ml fresh cream,
- 550 g Philadelphia Cheese,
- Ginos "Mangiatutto" wildberries at your taste (COD. 09033).

For the base of the cake:
- 250 g Digestive biscuits (Cookies),
- 150 g butter.

1. Dilute the bag of Ginos mousse (300 g) along with the milk and fresh cream.
2. Whip for 5 minutes.
3. Add the Philadelphia Cheese stirring gently, make sure not to over-beat.
4. Apart put the Digestive biscuits in a mixer, chop finely and incorporated the butter, previously melted, stirring well.
5. Once obtained the mixture, pour it at the bottoms of the two cake pans (with zip) with a layer of about 1/2 inch cookies.
6. Pour the mixture prepared with the mousse into the cake pans and allow to cool in the fridge at -20° C for 4 hours.
7. When the cakes are ready, remove them from the mold, decorate with Ginos wildberries and serve.