Recipes: Triple-chocolate Neapolitan

Triple-chocolate Neapolitan

Forget the bright colours of the children's favourite. This decadent layered pud will raise the bar of any celebration

  • flavourless oil such as groundnut oil or vegetable oil, for the tin
  • 175g golden caster sugar
  • 2 egg whites
  • 600ml pot double cream
  • 100g white chocolate
  • 100g milk chocolate
  • 100g 70% dark chocolate

    Method

    1. Lightly oil then line a 900g loaf tin with a double layer of clingfilm, leaving overhanging edges. Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.
    2. Whisk the egg whites to firm peaks in a large bowl. When the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, with the beaters still running. Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl. Fold the cream into the egg whites, then divide the mix into three.
    3. Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.
    4. Tip the dark mix into the lined tin,level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.
    5. Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.
    6. Finish with the white chocolate layer and cover with clingfilm. Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before turning out to slice.

    PER SERVING

    668 kcalories, protein 5g, carbohydrate 44,3g, fat 53,5 g, saturated fat 29,8g, fibre 0,8g, salt 0,15 g