Stuffed Veneziana

Preparation

1. STEP 1 OF 13

   Prepare the two ice creams following the respective recipes, but halve the indicated quantities

2. STEP 2 OF 13

   When the ice creams are ready, proceed to fill the Veneziana

3. STEP 3 OF 13

   Cut the latter into five discs, which will be quite thin

4. STEP 4 OF 13

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

5. STEP 5 OF 13

   Place the base disc on the work surface, moisten it with some dry Marsala, and spread half of the cream ice cream over it

6. STEP 6 OF 13

   Cover with the second disc, moisten this one with Marsala as well, and spread half of the chocolate ice cream over it

7. STEP 7 OF 13

   Repeat the two layers once more and cover with the last layer of Veneziana, fully reassembling it

8. STEP 8 OF 13

   When layering, ensure the ice cream is visible between each disc to give the Veneziana its characteristic 'striped' appearance

9. STEP 9 OF 13

   Once filled, place the Veneziana in the freezer for about 2 hours

10. STEP 10 OF 13

    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

11. STEP 11 OF 13

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

12. STEP 12 OF 13

    Leave the chocolate in the bain-marie to keep warm and remove the Veneziana from the freezer

13. STEP 13 OF 13

    At this point, you can proceed in two ways: either pour the chocolate glaze directly over the whole Veneziana

Suggestions

• Cake mold

• Bowl

• Whisk

General Information

Analysis

Macronutrients (100 gr)