6 servings100g Buffalo Milk Dulce de Leche
250g Buffalo Mascarpone
50g Buffalo Butter
200g fresh cream
200g icing sugar
Whip the fresh cream and the icing sugar to obtain a firm mixture.
Then add the Buffalo Mascarpone and continue to whisk at medium speed.
Melt the Buffalo Butter and mix it with the crushed cookies.
Arrange the cheesecake in a glass, by placing a 1cm layer of cookies and Buffalo Butter on the bottom.
Then pour the cream over the cookie base, with the help of a pastry bag, up to 1 cm from the edge of the glass. Let it cool in the refrigerator for 1 hour.
Finish off the dessert by pouring a thin and creamy layer of Buffalo Milk Dulce de Leche.