The Stuffed Veneziana is a delicious ice cream cake filled with vanilla cream, chocolate, and Marsala. Originating from the Veneto region, it is a typical Venetian dessert much loved during the summer. Its soft texture perfectly matches the intense taste of chocolate and the sweetness of the cream. Perfect to enjoy on any occasion!
Prepare the two ice creams following the respective recipes, but halve the indicated quantities
When the ice creams are ready, proceed to fill the Veneziana
Cut the latter into five discs, which will be quite thin
For this reason, be sure to use a very sharp knife
Place the base disc on the work surface, moisten it with some dry Marsala, and spread half of the cream ice cream over it
Cover with the second disc, moisten this one with Marsala as well, and spread half of the chocolate ice cream over it
Repeat the two layers once more and cover with the last layer of Veneziana, fully reassembling it
When layering, ensure the ice cream is visible between each disc to give the Veneziana its characteristic 'striped' appearance
Once filled, place the Veneziana in the freezer for about 2 hours
After this time, cut the chocolate into pieces, put it in a saucepan, add half a glass of water, and place the pan on the stove
Cook in a bain-marie, stirring continuously until the chocolate is completely melted
Leave the chocolate warm in the bain-marie for the moment and remove the Veneziana from the freezer
At this point, you can proceed in two ways: either pour the chocolate glaze directly over the whole Veneziana
Cake mold
Bowl
Whisk
Store in the freezer until ready to serve
Can be served as a dessert or snack
Italia, Veneto
| Energy (kcal) | 113.48 |
| Carbohydrates (g) | 13.1 |
| of which Sugars (g) | 12.83 |
| Fat (g) | 5.49 |
| of which Saturates (g) | 3.44 |
| Protein (g) | 1.23 |
| Fiber (g) | 0.46 |
| Sale (g) | 0.02 |
