TOTAL TIME 20 min. + freezer time DIFFICULTY easy
INGREDIENTS:
250 g meringues (if you want to make them look at the recipe here)
70 g icing sugar
500 ml fresh cream
150 g milk chocolate
DIRECTIONS:
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Take a 22 cm diameter opening cake pan and cover it with plastic wrap to cover both the bottom and the sides (lay the cross film).
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Break the meringues with your hands, without crumbling them.
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Coarsely chop the chocolate.
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Pour cold cream and sugar into a large bowl or planetary mixer and whisk with electric whisk until firm.
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Add the chocolate and about a third of the meringues and mix gently with a spatula from the bottom upwards so as not to disassemble the mixture.
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Take the cake pan and make a layer with half of the advanced meringues, pour the cream and cover with the remaining meringues.
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Place in the freezer for at least ⅚ hours and take it out 10 minutes before serving.
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