The Clear Plastic Push-Up Pop Containers come in the perfect dimensions, the cylindrical chamber measuring 3-3/16 inch high x 1-7/8 inch diameter. The push-up stem measures 3-3/4 inch long x 3/8 inch diameter. Capacity 3.0 ounces.

A great way to prepare, serve and eat dessert. The stem of this plastic cup gets joined to a disk that you push from beneath to raise the food as you eat it.

The push-pop container comes disassembled, but attaching the parts is a cinch. First you insert the stem in the disk. Then you push those connected parts, stem first, inside the cup.

A stand can help you prepare a bunch of cream desserts at once. When you've finished filling the cups, put on their lids (supplied in the package), and freeze the dessert in a blast chiller.

Recipe:

Ingredients:
Gr 330 Italian meringue
Gr 760 whipped cream
Gr 170 aperol
Gr 170 Prosecco wine
Gr 250 spritx jelly
Gr 250 Prosecco jelly

For the Italian meringue: whip gr 110 of whites with 100 gr of sugar. Prepare a syrup at 120C° with 80gr of water and add it to the whipped whites. Whip all for 8 minutes.

For the spritz jelly: Mix 120gr of Prosecco with 120gr Campari or Aperol and 10gr of gelatine previously softened and melted in the microwave.

For the Prosecco jelly: mix 250 gr Prosecco with 80gr of sugar and 10 gr of previously prepared gelatine.

For the cake preparation: Mix the Italian meringue with the Aperol and Prosecco and add the whipped cream.
With a pastry bag fill the 2/3 of the push-up pop and put it in the chiller for 10 minutes.
Pour a 5 mm layer of Spritx jelly with the strainer.
Prepare the Prosecco gelatine and let it harden in a bowl.
Using a garlic squeezer, press some Prosecco gelatine on top as decoration to obtain ice effect.
Put in the chiller for 30 minutes, take it out and decorate with an marzipan olive and a straw.