John Myers
Ingredients for 1 servings:
- 200 g meringue(s), bought ready-made
- 200 g hazelnut brittle
- 200 g dark chocolate shavings
- 1 bottle of rum flavoring, to taste
- 1,200 ml whipped cream
- 2 bags of vanilla sugar
- 3 bags of cream stiffener
- e.g. almond flakes and/or strawberries etc. for decoration
Instructions
Working time approx. 25 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 25 minutes
Finely crumble the meringue. I always do this by placing it in portions in a freezer bag and crushing it with a glass bottle or a hammer. You just have to be careful not to burst the freezer bag. Then mix the brittle, rum flavoring, and about 3/4 of the grated chocolate with the meringue. I always use two bottles of rum flavoring because I really like the taste. If you don’t want the rum flavor to be too intense, you should try using just one bottle first. Next, whip the cream until stiff, adding the vanilla sugar and cream stabilizer while whisking. Then mix the meringue mixture with the cream and pour into a dish. The amount specified here fits a 26 cm springform pan. Decorate with the remaining chocolate sprinkles and almond flakes, as well as any other ingredients you like. Cover the cake with aluminum foil and freeze for at least eight hours.
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