Viennetta tat-Tork
Do-it-yourself delicious Viennetta dessert with Maltese halva flavour.
Ingredients:
2 tubs Maypole Ħelwa tat-took Ive Cream (softened)
130g Dark Chocolate (melted)
10ml Fresh Cream
Cocoa Powder
Method:
Thinly spread the chocolate between two baking paper sheets. Leave about 10g for later in the fridge. Freeze until set. Then cut them into long rectangles. Leave them in the freezer until needed or they will melt.
Line a long baking tin with baking paper and spread a layer of ice cream at the bottom, followed by a thin layer of chocolate.
Repeat the process until you use all the ingredients and freeze for at least 8 hours or overnight.
Just before serving, heat the cream and add it to the remaining chocolate.
Flip the ice-cream onto a serving dish, drizzle the melted ganache on top followed by some cocoa powder.
• 6. Cut into portions and serve.
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