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 pairs perfectly with 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 it into five disks which will be quite thin
For this reason, be careful to use a very sharp knife
Place the base disk on the work surface, moisten it with dry Marsala and spread half of the cream ice cream you prepared on it
Cover with the second disk, moisten this one with Marsala as well and spread half of the chocolate ice cream on it
Repeat the two layers once more and cover with the last Veneziana layer, reassembling it completely
When stacking the layers, arrange them so that the ice cream remains clearly visible between the disks, giving the Veneziana its characteristic 'striped' appearance
Once filled, place the Veneziana in the freezer for about 2 hours
After this time, chop the chocolate, place it in a saucepan, add half a glass of water, and bring the pan to the heat
Cook in a bain-marie, stirring continuously until the chocolate has completely melted
Temporarily keep 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 chocolate coating directly over the whole Veneziana
Cake pan
Bowl
Whisk
Store in the freezer until ready to serve
Can be served as a dessert or snack
Italy, 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 |
