I N G R E D I E N T S

• 2 ready-made meringue bases
• 4 egg yolks
• 4 egg whites
• 2 tablespoons of sugar
• 5 dl cream
• 400 grams of lukewarm Nutella

H O W T O P R E P A R E

• Crack the eggs and separate the yolks in one bowl and the whites in one.
• Beat the egg whites with 1 tablespoon of sugar and beat it until stiff foam.
• Then beat the egg yolks with a tablespoon of sugar until they become fluffy.
• Last you whip the cream, whip it until you can form peaks with it.
• Take out a round liner, with removable edges of about 25-25 cm.
• Place the first meringue base there, then crush the second in a bowl, fold together the egg whites, yolk and cream and mix together with the meringue crumble.
• Drizzle the warm nutella, it’s fine to heat it in the microwave for a few seconds.
• Then fill up the mold with this mixture. If there is any batter left over, you can make portion molds and freeze.
• Then place the entire ice cream cake in the freezer for at least 5 hours before serving.