Summary

Ingredients

• 4 egg (s)
• 150 g couverture or block chocolate, dark
• 150 g biscuit (s), (amaretti)
• 1 tablespoon coffee powder, (soluble coffee beans)
• 400 ml whipped cream
• 1 tablespoon sugar
• 8 drops lemon juice
• 10 piece (s) biscuit (s), (amaretti)

Print Recipe Pin Recipe

Instructions

1. Separate the eggs and put the egg whites in a cool place.
2. Melt the couverture or block chocolate in a water bath. Remove from the water bath, gradually stir in 1 tablespoon powder coffee and egg yolks and let the cream cool down. Chop 150 g of amaretti with the help of a meat mallet. Beat the whipped cream until it is almost stiff, mixing in the sugar and amaretti powder. Beat the egg whites briefly, then mix with the lemon juice and beat until stiff. First fold the egg whites into the chocolate cream, tablespoon at a time, then mix in all of the egg whites.
3. Line the bottom of a rectangular cake pan (or a glass or ceramic pan approx. 20 x 10 cm in size) with baking paper and evenly distribute half of the whipped cream and amaretti mixture in it and smooth it out. Carefully distribute the chocolate mixture on top and smooth it out. Apply the rest of the whipped cream and amaretti mixture on top of this layer. Let it set in the freezer.
4. If the ice cream is in the freezer for more than 4 hours, then put the ice cream in the normal refrigerator a good 1 hour before serving, as the ice cream is too cold and tastes like nothing at a freezer temperature of minus 18 degrees. Use a knife dipped in hot water to loosen the ice block from the edge of the pan and turn it onto a serving platter. Remove the parchment paper, cut the ice cream into 10 slices and decorate each slice with an amaretti biscuit. Serve immediately.