Ingredients 

• 10 biscuits (fingers)
• 50g of cherries
• 50 g of candied peel
• 50 g of roasted hazelnuts
• 50 g of roasted almonds
• 50g of chocolate
• Lemon and orange zest

BUTTER CREAM

• 200g of Benna unsalted butter
• 300 g of powdered sugar
• 1 tsp of vanilla extract

DECORATION

• 150g of Benna unsalted butter
• 250 g of powdered sugar
• 1 tsp Vanilla extract
• 2 tbsp of canned milk
• Roasted Sliced almonds
• Cherries
• Melted dark chocolate

Instructions

1. In a bowl add the softened butter mix for a few seconds to have a creamy texture. Add the powdered sugar and vanilla extract. Mix together until the buttercream is light and smooth.
2. In a separate bowl add the finger biscuits, break them into smaller pieces ,roasted hazelnuts, roasted almonds , cherries, candied peel, lemon  and orange zest. Mix well.
3. Add the buttercream into the the dry ingredients and mix well until everything is well combined.
4. Transfer the mixture into a plate and form a dome. Let it sit overnight in the fridge.
5. The next day make the buttercream exactly the way you did it before just add the canned milk for a slightly different taste. Decorate the prinjolata with buttercream, cherries,