Fruity Cheesecake Lasagne

Make a dough with the flour, salt, water and Sapore Carmen 50. Mix 5 mins in 1 speed, 2 minutes second speed. Let the dough rest for 30 minutes. Scale small portions from 200g and let them rest, cover with plastic sheet. After 1 hour, roll them 1 mm thick and put the dough sheets all on each other with a layer of oil in between. Bake the sheets 5 minutes in a hot oven from 200oc. Let cool down.

After cooling you can cut the desired shape and pool the sheets from each other. Fry them golden borwn at 200oc. While still hot, sprinkle some sugar on the sheets. Let cool down. 

Whip the Ambiante Nata until half stiff. Mix milk with Deli Cheesecake and add the hald whipped Ambiante Nata to the mixture. 

Take the tempered White Chocolate and mix it with the cold roasted coconut. Let cool down in a mold. 

Decorate your lasagne with the shredded chocolate!