Ice cream cones
Today we’ve got a brilliant #NolyRecipe for you!
View recipe
Since 1984
The perfect dessert!
Ingredients:
- 1 or 2 packs of NOLY puff pastry empanada bases, depending on how tall you want the cake to be.
- 400g dulce de leche.
For the Swiss meringue:
- 140g egg whites
- 280g sugar
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