Ingredients for 45 servings:
- 1 bag of Ginos Bianco Fiocco (COD. 09112),
- 170 gr. of Ginos Zabaglione cream (COD. 09204),
- 300 gr. of Ginos chestnuts with honey (COD. 09001),
- 1,2 lt of cold milk,
- Ginos Almond Crisp to taste (COD. 09125),
- Ginos Hazelnut Topping (COD. 09310).

1. Open a bag of Bianco Fiocco preparation and pour it in a bowl, add the cold milk, whip together using a hand-held balloon whisk until throughly blended.
2. Pour it in a planetary mixer and whisking constantly for 5 minutes.
3. Add the Zabaglione Cream to the mixture taking care not disassemble the product.
4. Break some chestnuts into pieces, sprinkle them on the mixture and stir it gently.
5. Then, put it into a pastry bag and pour it in the cups decorating with chestnuts and Almond Crisp shards.