Fabulous NO-COOK PUDS

Ice-cream cake inspired by Malakofftorte

This Viennese-themed dessert is a brilliant showstopper.

Serves 10-12 • Ready in 25 mins, plus freezing

2 eggs, separated
150ml double cream
250g mascarpone
10g caster sugar
150g dark chocolate florentines, roughly broken into small pieces
2tbsp milk
2tbsp rum
120g sponge fingers

For the decoration:

50g dark chocolate
20g butter

You will need:

21 x 11cm loaf tin, lined with 2 layers of baking parchment

1 Put the egg whites in a bowl and use a hand-mixer to whisk to firm peaks.

2 In a separate bowl, using the same mixer (no need to clean), whisk the cream and mascarpone to soft peaks.

3 Finally in a third bowl, whisk the egg yolks with the caster sugar until creamy and thickened. Gently fold into the cream mixture. Then fold in the egg white, half at a time until evenly combined.

Gently stir