Choc-Hazelnut Ice-Cream Cake

1. 1

   Line a 22cm springform pan with plastic wrap, extending it 5cm above the rim.

2. 2

   Cut each rollette into 6 pieces & stand a row of slices upright around inside egde, use remainder to completely cover base breaking as needed to fill spaces.

3. 3

   Place yolks & sugar in a large bowl, beat with an electric mixer until thick & creamy. Add choc-hazelnut spread & beat until just combined.

4. 4

   Beat in cream and beat for 5 mins until thickened slightly.

5. 5

   Pour the mixture into the pan & sprinkle with hazelnuts, cover with more plastic wrap but try not to touch the filling. Freeze overnight until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.