Homemade Viennetta

Would you have ever said that the viennetta recipe is very easy? You can make it at home with just a few ingredients and in a short time: here's how!

Today we prepare the viennetta together, a quick and easy recipe that you can treat yourself to whenever you want… After the appropriate resting time in the freezer, your homemade viennetta will be ready to taste and… conquer everyone!

The inspiration is the classic Algida dessert, the ice cream whose most loved characteristic is undoubtedly the crack that can be felt from the first taste . Obviously we have maintained this peculiarity even in the homemade version: all thanks to the melted and expertly layered chocolate.

But we haven't explained the best part yet: you will only need 3 ingredients for this homemade Viennetta semifreddo: cream , condensed milk and chocolate !

How to make the viennetta recipe

1. Before starting it is a good idea to line a plumcake mold with kitchen film or use a silicone mould.
2. The first thing to do is the chocolate sheets. Melt the bar in a bain-marie (without worrying about tempering it).
3. On a sheet of baking paper, take the dimensions of the base of the mold and create rectangles with a pen, then roll out strips of melted chocolate of a few millimeters with a spatula or a knife until it is almost completely finished (leave 2-3 spoons to prepare the bases) and let them solidify in the freezer for at least 30 minutes. It is important that they remain flat and do not deform: you can help yourself with a tray.
4. In the meantime, semi-whip the cream with an electric whisk.
5. Once whipped, add the condensed milk little by little with a spatula and move from top to bottom so as not to break down the mixture too much.
6. Now we can move on to the composition of the viennetta: take your plum cake mold and make a first layer with the remaining melted chocolate and place it in the freezer for at least 30 minutes (until it has solidified properly.
7. Now take the mold again and make a first layer of cream with cream and condensed milk and add a sheet of melted chocolate.
8. Repeat the layers in the same way, making sure that the chocolate in the mold is very cold before repeating each step.
9. Make the last layer of cream and add chocolate decorations as desired.
10. Leave in the freezer for at least 2/3 hours before removing from the mold and enjoying in slices.

And here is a video recipe almost identical to our preparation, so as not to make any mistakes:

If you liked this egg-free recipe and are looking for other delicious desserts, we can only recommend our ice cream cake !

The variations of the Viennetta semifreddo

The first variant that we recommend to all true lovers of this dessert concerns the shape: online or in household stores you can get a mold that is completely similar to the original Algida one. This way your Viennetta will be the same as the original!

But true lovers of cold desserts know very well that Algida makes otherViennetta flavours : it also comes in chocolate, tiramisu, crème brulée, caramel biscuit and mint . Let's see some advice if you want to try your hand at one of these delicious (but more elaborate) variations:

• CHOCONUT (chocolate and hazelnut). For this recipe you will have to divide the cream (already whipped and with the addition of condensed milk) into two parts: add 100 g of Nutella to the first half (even homemade Nutella is fine) and to the second 100 g of hazelnut paste . Layer, alternating them and adding the chocolate sheets; Complete with chopped biscuits and hazelnuts to taste on top.
• TIRAMISU . In this case, divide the cream (already whipped and sweetened) and add a teaspoon of ground coffee to one of the two halves. Start with a layer of cream and alternate it with coffee cream and chocolate sheets. On top we suggest coffee beans and ladyfinger crumbs .
• MINT . For the mint and chocolate variant which is reminiscent of After Eight chocolates, we suggest adding a mint syrup to the classic Viennetta recipe to obtain a sort of variegation. Alternatively, make it directly with mint ice cream!
• BISCUIT CARAMEL . We suggest you variegate the cream with a caramel sauce (however, halve the doses of condensed milk otherwise the viennetta will be too sweet ) and replace half the chocolate sheets with crumbled cinnamon biscuits.
• CREME BRULEE . For this last viennetta, however, go crazy by alternating crumbled biscuits, caramel and cream ice cream (which will replace the cream).

storage

We recommend keeping the dessert in the freezer before serving it, for a maximum of 2 months . Once brought to the table, however, we recommend finishing the semifreddo.

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