Viennotta

Why have a Viennetta when you could make your own delicious Vie-not-ta! Indulge in this chocolatey delight filled with seasonal festive berries and crunchy Amaretti Biscuit from creative food writer and chef Claire Thomson.

  • 4 hrs 45 mins
  • Serves 6
  • Intermediate

Ingredients

Vienotta

  • 3 egg yolks
  • 60g runny honey
  • 2 egg whites
  • 40g caster sugar
  • 500g Yeo Valley Organic Greek style natural yogurt (or super thick creamy yogurt)
  • ½ tsp vanilla paste (optional)
  • 8 dry Amaretti biscuit, roughly crushed
  • 50g dried cranberries or cherries
  • 5 medjool dates, stoned and finely sliced
  • 6 dried figs, finely sliced
  • 30g Candied peel, finely chopped
  • 150g dark chocolate, broken into pieces
  • A pinch of sea salt

Method

  1. Scrunch up a large piece of greaseproof paper, dampen under a tap then unscrunch & use to line a large loaf tin.
  2. Mix together dried fruit, candied peel & amaretti, put to one side.
  3. Bring a small saucepan of water to a simmer.
  4. Melt chocolate in a metal bowl over simmering water without the bowl touching the water until melted, place to one side somewhere warm enough to keep it melted.
  5. Use a hand mixer to whisk egg yolks, honey & 1 tbsp water together in a large metal bowl for 2 minutes until thickened, Place the bowl over the pan of simmering water without touching the water & whisk constantly until thick, pale & fluffy – usually 3 – 5 minutes. Continue whisking off the heat for 1 minute until slightly cooled.
  6. Mix ½ the yogurt & vanilla into the egg yolk mixture, then fold the remaining carefully to retain some air.
  7. Use a clean whisk & bowl to whisk egg whites until frothy, then add sugar spoon by spoon, whisking the whole time, until you have stiff peaks. Fold ½ the egg white meringue into the yogurt mixture, then carefully fold the remaining meringue in until completely combined with no lumps.
  8. Drizzle ¼ of the chocolate into the bottom of your lined tin, sprinkle with ¼ of the dried fruit mix.
  9. Spoon ⅓ of the yogurt mixture into the lined tin. Sprinkle ⅓ of the dried fruit mixture & melted chocolate.
  10. Continue for 2 more layers, finishing with a thick layer of drizzled chocolate.
  11. Place in the freezer for at least 4 hours, but ideally overnight.
  12. Remove from freezer for 10 minutes before serving.

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