That's why today I would like to propose you the Viennetta cake, semifreddo par excellence, the cake that everyone normally buy in the supermarket, but that can be easily, quickly prepared at home. You would simply need to prepare a whipped cream-meringue mixture and dark chocolate sheets, then you could customise it by decorating with crumbled meringues, with chopped hazelnuts, with nutella etc ...
Whipping cream 500 ml (17 fl oz)
Milk 50 ml (2 fl oz)
Icing sugar 90 g (3,5 oz)
Egg whites 3
Vanillin sachet 1
Dark chocolate 150 g (1/3 pound)
Chopped hazelnuts as required
Nutella as required
Heat the milk, remove from heat and dissolve in it the vanillin sachet, leave it to cool, then drizzle it in the whipping cream and whip everything ( photo 6). Mix the egg whites in the whipped cream by stirring from the bottom to the top with a wooden spoon ( photo 7).
Ps: Keep the cake out of the freezer 10 minutes before cutting and serving.