Wash the strawberries and remove the stalk. Cut half of the strawberries (except for one nice one for decoration) into slices, 16 of which put aside for decoration. Cut the other half into small pieces. Use a rolling pin to chop the meringue drops up to 16 pieces.
For the first layer, whip 600 ml of whipped cream with 2 sachets of whipped cream until stiff. Add 100 g of ground hazelnuts and fold in 150 g of meringue curd. Place a cake ring on a cold-proof plate with a diameter of approx. 30 cm, pour in the hazelnut mixture and smooth it out. Put in the freezer for 1 hour.
For the 2nd layer, whip 600 ml of whipped cream with 2 sachets of whipped cream until stiff, add a bottle of strawberry sauce and fold in 150 g of meringue curd. Pour the mixture into the cake ring and smooth it out. Put again in the freezer for 1 hour.
For the 3rd layer, whip 600 ml of whipped cream with 2 sachets of whipped cream until stiff. Add 1/2 pack of grated chocolate and the strawberry pieces. Fold in 150 g of meringue curd. Pour half of the mixture into the cake ring and smooth it out. Place a layer of strawberry slices on top and pour the 2nd half of the mixture over it. Put again in the freezer for 1 hour.
Beat 200 ml of whipped cream with 1 sachet of cream stiffener until stiff. Straighten the cake with the final cream. Finally, decorate the cake and place in the freezer for at least 12 hours (better 24 hours).
When cut correctly, it is enough for 16 pieces of ice cream cake.
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