My Viennetta
Yes, you can buy great Viennteta from the frozen aisle, but this is really worth the effort.
Ingredients
- 6 medium egg whites, 185g at room temp
- 1 pinch cream of tartar
- 175 g caster sugar
- 300 ml whipped double cream
- 100 ml bitter chocolate, melted but cooled
Instructions
- Wrap a baking tray in several layers of cling film.
- Cut a piece of paper 23cm x 10cm and place them on the cling film, then cover again with cling film nice and tight so you have a template to work to.
- Place the egg whites into a bowl with the cream of tartar and whisk until nice and foamy, then add half the sugar and whisk to a really firm meringue.
- Rain in the last of the sugar and whisk again until really thick and glossy.
- Once ready, whisk fold into the double cream carefully until incorporated.
- Pipe using a large flatten plain nozzle from side to side on the paper template.
- Spoon down the middle some melted chocolate.
- Pipe again and repeat with the chocolate.
- Finally, pipe and swirl down the centre of the Viennetta and flick over a little chocolate and freeze until really firm, probably best overnight.
- Slice and serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
577
Calories
41G
Fat
25G
Saturates
44G
Sugars
110G
Salt
10G
Protein
54G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
