Barbecue

Ingredients for 1 servings:

• 1,000 g whipped cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 200 g chocolate shavings, whole milk
• 200 g dark chocolate shavings
• 18 meringues

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

ice cream cake

Whip 800g of cream with 2 cream stiffeners until stiff peaks form, adding 2 vanilla sugars after one minute, and whip on high for about 4 minutes until the cream is creamy. Fold in 100g of dark chocolate shavings and 100g of whole milk shavings with roughly crumbled meringue (leaving thick pieces). Pour half of the mixture into the dish, sprinkle 150g of chocolate shavings on top, and then add the other half of the mixture. Whip the remaining cream with 1 vanilla sugar and 1 cream stiffener and spread on top. Decorate with the remaining 50g chocolate shavings. The ice cream cake then needs to be frozen for 1 day, ideally the rest of the day and overnight, so it will set nicely and cool.