48
/
Ingredients:
475
ml
tub Waitrose
Seriously Intense
Espresso Italian Gelato.
475
ml
tub Waitrose
Seriously Intense
Zabaglione Italian
Gelato.
1
pack
2
Waitrose Triple
Chocolate Muffins.
4
medium
Waitrose
British Blacktail Free
Range Egg whites.
160
g
caster sugar
1
Line a 900ml pudding basin or deep bowl with a
double layer of clingfilm. Scoop the espresso gelato
into the bowl, patting it down well. Follow with the
zabaglione gelato, press down firmly, cover with
clingfilm and freeze for at least 2 hours or, better still,
overnight.
2
Preheat the oven to 200ºC, gas mark 6. Line a baking
sheet with baking parchment. Slice the muffins
horizontally and arrange on the
parchment paper to make a round that is roughly the
same size as the bowl.
3
Whisk the egg whites until stiff, then add the sugar, a
quarter at a time, whisking until thick and glossy.
4
Lift the gelato out of the bowl and upturn onto the
muffin layer. Spread the meringue evenly over the ice
cream and muffin, making sure they are completely
covered. Bake for 4–5 minutes until golden brown then
transfer to a serving platter, slice with a serrated knife
and serve straight away.
Serves 10
Prepare 20 mins +
overnight freezing
Cook 5 min