Stracciatella ice cream cake

Ingredients for 1 servings:

• Fat and semolina for the mold
• 100 g raisins
• 90 g meringue(s), ready-made
• 300 g dark chocolate
• 100 g almonds, with skin
• 100 g walnuts
• 800 g whipped cream
• 2 tbsp almond flakes
• possibly meringue(s), for decoration

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

simply melting away…

Grease a 26 cm springform pan and sprinkle with semolina. Wash the raisins and drain well. Crumble or chop the meringue into small pieces. Finely chop 200 g of chocolate. Roughly chop the almonds and walnuts. Whip the whipped cream until stiff. Carefully fold the raisins, meringue pieces, chopped chocolate, almonds, and walnuts into the stiffly whipped cream. Pour the cream mixture into the springform pan and smooth it down. Cover and freeze for at least 24 hours. Remove the finished cake from the freezer 20-30 minutes before serving and let it thaw slightly at room temperature. Toast the flaked almonds in a pan without fat until golden brown. Remove and let cool. Finely chop 100 g of chocolate, melt it in a hot water bath, and let it cool slightly. Roughly crumble 2 small meringues. Dip a knife in hot water and use it to loosen the cake from the sides of the pan. Place on a cake plate. Decorate with meringue dots and crumbs. Drizzle with melted chocolate. Sprinkle with toasted almond flakes. Serve immediately. * The cake will keep frozen for about 2 months!