Italian Viennetta Ice Cream

Ingredients

• 4 egg whites
• 300 ml fresh cream
• 1 tsp vanilla essence
• 50 g icing sugar
• pinch of salt
• 150 g dark chocolate

To decorate

• 60 g dark chocolate
• 150 ml fresh whipping cream
• a handful toasted chopped hazelnuts

Directions

1. Melt the chocolate by putting it in a bowl over a saucepan of simmering water.
2. Spread the chocolate on a sheet of baking paper making 3 rectangles as big as the baking tin; they should be placed apart from each other. Then place in the freezer for 3 minutes.
3. Cover the plum cake tin with a sheet of cling film
4. Whip the cream in a bowl then in another bowl whip the egg whites with a pinch of salt and the icing sugar. Add the vanilla essence and gently stir the whipped cream and the egg whites mixture incorporating well.
5. Pour some of the mixture in the tin then take the chocolate out of the freezer and put a sheet of chocolate over it.
6. Carry on with the remaining ingredients making layers.
7. Finish off with a layer of cream and egg white mixture.
8. Put in the freezer covered with cling film for 4 hours. Then melt 60 g of chocolate and pour it over the top of the viennetta using a teaspoon. Sprinkle over some toasted hazelnuts (optional). Put the Viennetta back in the freezer and in the meantime whip the cream.
9. Take the Viennetta out of the freezer and decorate with the cream using a piping bag.