12 portions Ingredients:
- 1 Morfat Creamy or Ermol Creamy (250gr)
- 1 condensed milk 400gr
- 1 evaporated milk 400gr
- 1 tablespoon instant coffee (6gr)
- 4 tablespoons Bailleys (34gr)
- 4-5 tablespoons chocolate syrup (100gr)
- 200gr hazelnuts for topping
Method:
Dissolve the instant coffee into a glass of the Bailleys. Beat Morfat Creamy or Ermol Creamy for 10’, add the condensed milk, the evaporated milk and the mixed coffee with the Bailleys and continue beating for 10’ more. Place in the fridge for 30’. Remove from the fridge and beat for 10’ more. Take 2 cake molds of 500gr each and place food film at the bottom. Start with one layer of ice-cream and also cover the sides. Continue with a layer of chocolate syrup and a layer of ice-cream above. Leave it at the fridge for 3 hours. When freezed, remove from the fridge and turn over the cake molds. Serve on a platter and garnish with roasted (10’ at 160 celsius), smashed hazelnuts. Be careful when garnish the hazelnuts to be cold.