The ice cream must be prepared 1 to 2 days in advance. To do this, bring all the ingredients to room temperature. Put the milk, cream, sugar, salt and the egg yolks in a saucepan and heat. Emulsify at approx. 80 ° C with constant stirring.
Pour the liquid mass into a flat bowl lined with cling film, allow to cool and freeze in the freezer for at least 5 hours, or better overnight.
Cut coarse cubes from the frozen mass and chop up in a blender. Then beat with the hand mixer.
Crush the oreo biscuits too, e.g., with the mixer or with a rolling pin in a plastic bag. Add the biscuits to the mixture and stir well. Put the ice cream back in the molds, this time without the foil.
Then let it freeze again overnight. Shape balls, wrap in cling film and freeze them again so that they are properly frozen.
Separate the eggs for the sponge cake. In a bowl, beat the egg yolks, water and sugar until frothy. Mix the flour, salt, starch and baking powder and gradually fold into the egg yolk mixture. Beat the egg whites until stiff and fold in carefully.
Pour the dough into small, pre-greased molds and bake at 180 ° C top / bottom heat for about 15 minutes. Then let it cool down.
For the meringue topping, beat the egg whites with a pinch of salt and then let the sugar trickle in.
To serve, preheat the oven to grill setting. Place the sponge cake on a baking sheet. Take the ice cream scoops out of the foil and place them in the middle of the biscuit.
Dab the meringue tightly onto the ice with a piping bag so that there are no holes. You have to work very quickly here so that the ice does not melt.
When all the tartlets are covered, put them briefly in the oven - max. 3 - 5 minutes - until the top layer is browned. Arrange on the plate with chocolate sauce.
Jens prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 3 from Oldenburg on Wednesday, December 9th, 2020.
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