Grillage cake

Ingredients for 1 servings:

• 200 g meringue(s), in one piece
• 600 g cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 100 g chocolate (milk, nut – almond)
• 100 g chocolate (semi-sweet)
• 1 pack of brittle

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

from the Lower Rhine

This recipe is suitable for a small springform pan. Place half of the meringue as the bottom layer (approx. 2 cm high) in the pan. Whip the cream with the cream stiffener and the vanilla sugar. Spread 2/3 of the cream on top of the meringue as a second layer. Then coarsely grate the milk chocolate (nut-almond) and spread it on top. The next layer is another layer of meringue (approx. 2 cm). Fold the brittle and 80 g of the coarsely grated chocolate (semi-sweet/semi-sweet) into the remaining cream and spread on top. Sprinkle the remaining grated chocolate and smaller pieces of meringue over the top for decoration. Cover and freeze for at least 24 hours.