Iceberg Cake “Titanic

For the iceberg cake “Titanic”, place a springform pan (Ø24cm) on a cake plate covered with baking paper.Coarsely crumble the meringue and distribute a good half of it evenly in the springform pan.Break the chocolate into pieces, melt in a small saucepan in a hot water bath over low heat while stirring.Sprinkle some of the chocolate on the meringue crumbs in the springform pan, chill for about 20 minutes (refrigerator). Allow chocolate to set. Let the chocolate ice cream thaw and stir until slightly smooth. Spread just under half of the ice cream on top of the meringue crumbs in the springform pan rim. Cut the vanilla ice cream into slices and place on top of the chocolate ice cream.Sprinkle the remaining meringue crumbs on top and sprinkle with the remaining chocolate. Freeze the “Titanic” ice cream cake in the freezer for about 5 hours.

Preparation Tip:

You cannot refreeze thawed and refrozen ice cream and you should use it within a day if possible.

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