The homemade viennetta is one of those desserts I make when I want something good, elegant, and super quick.
In just 10 minutes, everything is put together and then into the fridge: no ice cream maker, no complicated steps, just cream, sugar, egg whites, and chocolate.
It’s a quick recipe and is the perfect dessert when we want a fresh and creamy sweet treat without spending hours in the kitchen.
To prepare it, I whip the well-chilled cream with the sugar, then gently add the stiffly beaten egg whites. Meanwhile, I melt the dark chocolate and let it cool. At that point, I alternate layers of cream and melted chocolate in a loaf pan lined with plastic wrap. The chocolate, once cooled, creates that thin and crunchy crust that makes each slice special. After a few hours in the fridge, it’s ready to slice, beautiful and wavy just like the original. A nice dessert with cream and chocolate! 😄
This no-bake cold dessert is also great because it’s easy to customize: sometimes I add chopped hazelnuts or coconut flakes. Every version always turns out well!
It’s a quick recipe: a fresh and scenic ice cream cake, perfect for summer or an impromptu dinner. Just a mold and a few ingredients to get a creamy artisanal viennetta that will make everyone happy.
Here’s my step-by-step recipe so you can also make this delicious summer cold dessert! 😊
Also see:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 3 oz dark chocolate
- 3 egg whites
- a pinch of salt
- 1 heaping teaspoon vanilla extract
Tools
- loaf pan
- hand mixer
- dark chocolate
Steps
To prepare homemade viennetta, start with the chocolate: melt it in a double boiler and then spread it on parchment paper creating 3/4 thin strips.
Put in the fridge or if it’s too hot, in the freezer to solidify.
Meanwhile, whip the egg whites until stiff with a pinch of salt and in another bowl whip the cream with the sugar.
Combine the two whipped mixtures adding the vanilla extract.
Mix from bottom to top to avoid deflating them.
Line a loaf pan with plastic wrap and create layers of cream and chocolate strips.
Cover with plastic wrap and keep in the freezer for at least 3-4 hours.
The homemade viennetta without an ice cream maker is ready! 😄
