Stuffed Veneziana

When the ice creams are ready, move on to filling the veneziana

Cut the veneziana into five disks that will be quite thin

For this reason, be careful to use a very sharp knife

Place the bottom disk on the work surface, moisten it with some dry marsala, and place half of the cream ice cream on top

Cover with the second disk, moisten this one with marsala, and place half of the chocolate ice cream on top

Repeat the two layers one more time and cover with the last layer of veneziana, completely reassembling it

When stacking the layers, make sure that the ice cream is well visible between each disk in order to give the veneziana its characteristic 'striped' appearance

Once the filling is complete, introduce the veneziana into the freezer for about 2 hours

After this time, cut the chocolate into pieces, place it in a saucepan, add half a glass of water, and bring the container to the heat

Cook in a bain-marie, stirring continuously until the chocolate is completely melted

Temporarily leave the chocolate warm in the bain-marie and remove the veneziana from the freezer

At this point, you can proceed in two ways: either pour the melted chocolate directly over the whole veneziana.