Fragrant puff pastry and Chantilly cream with filling and decoration of chocolate biscuits.
 
I found this recipe, written in my father's handwriting, in a big dusty book in the family's ice-cream shop in Rimini's historic centre. It was hard to recreate it as some of the steps weren't clear. Once I had made it to my satisfaction it became one of my favourite's. An unexpected gift from my dad.