Creme egg viennetta

Served drizzled with extra caramel and topped with broken Easter eggs, this indulgent Creme egg viennetta recipe is perfect for the whole family to enjoy this Easter
Creme egg viennetta



1.Line a 25cm x 7.5cm bar pan with baking paper, extending paper at long ends for handles.
2.Scoop 1/3 ice cream into base of pan. Top with 1/3 creme eggs, then dollop with caramel and drizzle with 1/3 cooled melted chocolate (see tip). Repeat layers, finishing with extra creme eggs and melted chocolate.
3.Freeze for 4 hours or overnight.
4.Remove from pan using baking paper. Whisk remaining caramel in a bowl until smooth. Serve drizzled with extra caramel and top with broken Easter eggs.
  • Using a spoon, drizzle chocolate in a fast back and forth motion.

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