- 400 g sweet cottage cake-cheese
- 500 g marshmallow
- 400 g double cream
- Vanilla sugar or lemon-peel
Cooking guide (1 h)
Mix cottage cake cheese with 200 g whipped double cream. Cut zephyr into fine pieces. Slice some zephyr to use them as base of the cake. Whip the remaining 200 g of double cream with vanilla sugar or grated lemon-peel, and fold the cut zephyr. Arrange in layers cottage cheese paste and whipped cream with zephyr. Sprinkle with grated chocolate. Chill in the fridge. Decorate with slices of zephyr.