Yogurtina dressing with peanuts and gold chocolate

Whisk the eggs and sugar until frothy, then gently fold in the flour. Puncture the bottom of a paper cup and fill it 2/3 full with the batter, then microwave on the highest setting for 1 minute.

Heat the cream to boiling and pour it over the chocolate and Lino Lade, stirring until everything melts and combines, then pour into molds and cool.

In a bowl, add cold milk, whipped cream, ABC cheese, peanut butter, and yogurt cream powder, and mix with a mixer.

Using a pastry bag, fill the molds halfway, then add an insert, a thin layer of cream, a biscuit, and a final layer of cream. Cover the mold with cling film and place it in the freezer.

Melt the gold chocolate and oil in the microwave (at 30 ﮿C) and glaze the frozen desserts with the prepared glaze.

Blend all the ingredients into a smooth mixture. Use a spatula to spread the mixture into a silicone mold and bake for 7 minutes at 180 °C.