Summary

Ingredients

• 600 ml whipped cream
• 100 g suar
• 6 egg yolks
• 1 vanilla pod (s)
• 1 pinch cinnamon powder
• 150 g dark chocolate
• 4 tablespoon, heaped chocolate sprinkles
• 0.5 ½ bottle lemon flavor, if required

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Instructions

1. Melt the dark chocolate and spread 3 plates about 2 mm thick on a piece of baking paper the size of a baking pan, then put in a cool place.
2. Meanwhile, beat the egg yolks and sugar until frothy. Whip the cream separately and fold in until stiff. A pinch of cinnamon, the pulp of the vanilla pod and, if you like, add the lemon aroma.
3. Pour the cream 2 cm high into a silicone baking mold, alternately place the chocolate plates in between. Spread the chocolate sprinkles on top. Place in the freezer for at least 5 hours.
4. For the low carb version, replace sugar with 200 g Xucker light.