Viennetta recipe from of 11-08-2007 [Updated on 11-06-2019]
The Viennetta is an ice cream cake that needs no introduction and to my amazement I was able to find this recipe to make it at home. The taste is great and it is very similar to the original Viennetta from Algida. I'll be away for a week but I'm going to steal recipes from my Swedish aunt who lives in La spezia (eheheheh you know it comes out) and this is the recipe with which I want to wish you happy holidays. I got the recipe from the cookaround forum, the only change I made is that of pasteurizing the egg whites using an Italian meringue.
How to make homemade viennetta
Prepare a sugar syrup
Whip the egg whites until stiff, once whipped, add the syrup flush and whip until the bowl is completely cooled.
Separately, whip the cream for desserts. Combine the two compounds to form a single cream, stirring gently so as not to disassemble the mixture. Put in the fridge.
Meanwhile, melt the chocolate over low heat in a non-stick pan.
Spread on the mold (I used a 30x11 cm one) a first layer of egg white cream.
Then drop the cooled melted chocolate on the egg white cream and sprinkle with a chopped hazelnuts and put in the freezer to harden the chocolate.
Once the chocolate has hardened, it will be easier to cover with another layer of cream and another of chocolate until it is closed with a layer of egg white cream.
Put the viennetta in the freezer for at least 3 hours.
With a knife, peel the viennetta off the edges, then turn it upside down on a serving plate.
Decorate as desired. I used a hazelnut cream and chopped hazelnuts.
An ice cream cake with a crunchy chocolate heart will come just like the one in the Viennetta ice cream cake.