Preparation

PREPARE THE BASE
Chop finely the biscuits, add the melted butter and mix. Take the shape for your cake and form the base. Leave it to cool in the fridge for half an hour at least.

NOW, START ON THE CREAM
Dunk the gelly in cold water. Heat the cream and melt the gelly inside. Whip the buffalo ricotta, the ‘stracco di bufala’ without the crust, the powdered sugar and the cream. Pour the cream over the biscuits and leave at least for an hour to harden in the fridge.

PREPARE THE TOPPING
Dunk the gelly in cold water. Cut and cook the mangos with the sugar on low heat, until they are softened.

WE’RE NEARLY THERE
Distribute the topping on the cakes. Refrigerate them for 4 hours at least. Then remove the cake from the shape and garnish with mint and mango slices.