DIFFICULTY: 3
3 hours and 30 minutes
INGREDIENTS PER 16 PEOPLE
Semifreddo powder mix, 9oz
Meringues, 7oz
Fresh cream, 17.5oz
Dark chocolate, 1.5oz
PROCEDURE
Crumble the meringues into small pieces, then, using a kneading machine, whip the cream and the semifreddo powder mix at maximum speed for 5 minutes. Spread half of meringue crumbles over the bottom of a spring form tin and cover with semifreddo. Scatter the other half of meringue on top and put the cake into the refrigerator for a minimum of 3 hours. Before serving, remove the cake from the freezer, turn it out onto a serving dish and decorate with dark chocolate flakes.
Recipe by Chef Monica Copetti
Thanks to Menù