What is Moringa?

The most nutrient dense plant in the world, as ranked and classified by the World Vegetable Center.

Who Are We?

Over the last 15 years we’ve worked alongside Moringa producers across the globe in order to develop and ensure harvests under ethical and sustainable conditions.

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Cremoso by Paolo Bertolone

150g of all-purpose flour
15g of honey
40g of sugar
105g of butter
33g of eggs
Frollini cream:
500g of mascarpone
40g of sugar
200ml liquid cream
Mascarpone cream: 500g
5 eggs
80g of sugar
8g of Moringa Pure Powder


Separate egg whites from yolks. Mix the egg yolks together with the sugar and honey, then add in flour. Lastly, add in the butter and mix until obtaining a smooth and yet firm paste. Cover the mixture with plastic wrap and let it sit in the refrigerator for an hour. When ready, roll into balls of about 10 grams each, then place them into a round, silicon mold. Preheat the oven to 160°C then bake for about 13 minutes, or until the biscuits become golden.

Frollini cream:
Mix the mascarpone with the sugar. In another mixing bowl, whisk the liquid cream until reaching the consistency of whipped cream. Mix the two together.

Mascarpone cream:
Separate the egg yolks from the egg whites, and mix in the sugar with the yolks. Whip until reaching the consistency of a white, creamy mousse. Add in the mascarpone and amalgamate all of the ingredients together for about 5 minutes. Beat the egg whites and mix into the cream by using a spatula until reaching the consistency of a smooth but compact cream. At this stage, you’re ready to add in the Pure Moringa Powder, and give it a final stir.

Assembly: Put the mascarpone cream in a plate and add the frollini with its cream spread and sandwiched between two cookie ends. Sprinkle over with lemon zest and Moringa Powder!