Name: Neapolitan Sandwich
Prep time: 200 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 1/2 cups flour, (300 g) for the chocolate cookie; 1 cup butter, (125 g) for the chocolate cookie; 3/4 cups icing sugar, (85 g) for the chocolate cookie; 2 tablespoons cocoa powder, (30 g) for the chocolate cookie; 1 egg yolk; 3/4 cups D'Gari® chocolate syrup, (187 ml) for the chocolate cookie; 2 cups milk, (500 ml) for the strawberry gelatin; 2 envelopes D'Gari® unflavored powdered gelatin, (14 g) hydrated, for the strawberry gelatin; 1 cup D´Gari® strawberry flavor syrup, (250 ml) for the strawberry gelatin; 2 cups milk, (500 ml) for the vanilla gelatin; 2 envelopes D'Gari® unflavored powdered gelatin, (14 g) hydrated, for the vanilla gelatin; 1 cup D´Gari® vanilla flavor syrup, (250 ml) for the vanilla gelatin

Preparation

20 mins

Low

For the chocolate cookie, mix the flour with the butter, powdered sugar, cocoa powder, egg yolk, D’Gari® chocolate-flavored syrup, and beat at medium speed until you have a cookie dough. Refrigerate and set aside. On a clean surface, roll out the cookie dough to about 5 mm thick. Cut squares of 10 x 10 cm and place them on a baking sheet lined with parchment paper; using a skewer, mark the cookie to give it an ice cream cookie finish; bake for 20 minutes at 180 °C. Set aside and let cool.