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
- 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.
- 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.
- 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.
- 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.
- Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.
- 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
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