3 pack of piscota
700 ml sour cream-20% of fat
powdered sugar to taste
1/2 kg of raspberries
100 g of cream powder
Line up piskotas in the mold. In the next row put raspberries and over tham put sour cream mixed with sugar.
Make rows in this way until you spend all material.
Decorate cake with powder cream.
Leave it over the night in the fridge.
Serve cold!!!
