Sable
Place all the ingredients in the mixer's bowl and mix with the flat beater for 2-3 minutes on medium speed until a malleable dough is formed.
Roll out the tart dough with the help of a rolling pin on non-stick paper to a thickness of 0.5 cm and cut according to the size of the mold.

Biscuit
Place all the ingredients together in the mixer bowl. Mix with the flat beater for 2 minutes on medium speed and serve on a 60x40 cm sheet metal. Bake at 180 °C for 9-11 minutes.

Cream
Boil the water, wine and Nescafe, remove from the heat and add Minuta Zero.
Stir quickly with the whisk and add Choco drops zero. Ηomogenize until melted and finally add the Mascarpone.
After making the cream, whip it with Casa Cream 35%.

Glacage
Boil Casa Cream 35% with the maltitol, remove from the heat, add the gelatin and then the chocolate, and blend to homogenize. Pour the glacage over the frozen application at 28 °C.