Recipe

• 1. Beat butter, sugar, salt
  2. Add the sieved gluten free flour, Baking powder
  3. Add egg, Mascapone praline paste, Pistachio paste, milk
  4. Add lemon zest, Lemon juice, vanila bean
  5. Add Cognac
  6. Place the paper cup into the mould and dividing 55 grams
  7. Bake 180 degree for 25 min

Topping cream

• Mix well

Decoration

• Topping the fruit + pearl sugar