Hazelnut-Strawberry-Chocolate Ice Cream Cake à la Didi

Ingredients for 1 servings:

• 2 liters of whipped cream
• 500 g meringue(s) (meringue drops)
• 1 pack of chocolate shavings, 150 – 200 g
• 100 g hazelnuts, ground
• 24 hazelnuts
• 1 bottle of sauce (strawberry sauce)
• 8 bags of cream stiffener
• 500 g strawberries

Instructions

Working time approx. 2 hours; Rest time approx. 1 day 3 hours; Total time approx. 1 day 5 hours

Wash the strawberries and remove the stems. Slice half of the strawberries (except for one nice one for decoration), setting aside 16 for decoration. Cut the other half into small pieces. Crush all but 16 of the meringue drops with a rolling pin. For the first layer, whip 600 ml of heavy cream with 2 sachets of cream stiffener until stiff peaks. Add 100 g of ground hazelnuts and fold in 150 g of meringue crumbs. Place a cake ring on a cold-resistant plate with a diameter of approximately 30 cm, pour in the hazelnut mixture and smooth it down. Freeze for 1 hour. For the second layer, whip 600 ml of heavy cream with 2 sachets of cream stiffener until stiff peaks, add a bottle of strawberry sauce, and fold in 150 g of meringue crumbs. Pour the mixture into the cake ring and smooth it down. Freeze for another hour. For the third layer, whip 600 ml of whipped cream with 2 sachets of cream stiffener until stiff. Add 1/2 a package of grated chocolate and the strawberry pieces. Fold in 150 g of meringue crumbs. Pour half of the mixture into the cake ring and smooth it out. Place a layer of strawberry slices on top and add the second half of the mixture. Place back in the freezer for another hour. Whip 200 ml of whipped cream with 1 sachet of cream stiffener until stiff. Level the cake with the last of the cream. Finally, decorate the cake and place it in the freezer for at least 12 hours (preferably 24 hours). If cut correctly, this will make enough for 16 slices of ice cream cake.