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Tip: The ingredients picture contains a double amount of ingredients, during creating it seems to be enough for 2 ice creams pies instead of 1.
BEAT the cream until it has reached the thickness of yogurt. GRATE 100 gram chocolate and stir it into the cream along with the yogurt. LINE a cake tin with cling film.
DEGREASE the bowl and whisk of your standmixer, you can do this with a few drops of lemon juice if you like.
BEAT the egg whites in the degreased bowl until they form stiff peaks, then gradually ADD the sugar. Keep on whisking until the sugar has dissolved.
STIR the beaten egg whites into the cream mixture. You can stir in the meringues into smaller pieces, or creating layers into the cake thin by pouring some of the mixture and then a layer or meringues pieces and another layer of cream mixture. REPEAT until the cake tin is filled to the top. COVER the cake tin with cling film and set in the freezer for at least 2 hours.
GARNISH with fruit and extra grated chocolate. After dividing the ice cream pie into slices, you'll get the best flavour if you wait about 10 minutes before serving. Enjoy!