Viennotta

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

Try it with...

Method

Scrunch up a large piece of greaseproof paper, dampen under a tap then unscrunch & use to line a large loaf tin.
Mix together dried fruit, candied peel & amaretti, put to one side.
Bring a small saucepan of water to a simmer.
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.
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.
Mix ½ the yogurt & vanilla into the egg yolk mixture, then fold the remaining carefully to retain some air.
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.
Drizzle ¼ of the chocolate into the bottom of your lined tin, sprinkle with ¼ of the dried fruit mix.
Spoon ⅓ of the yogurt mixture into the lined tin. Sprinkle ⅓ of the dried fruit mixture & melted chocolate.
Continue for 2 more layers, finishing with a thick layer of drizzled chocolate.
Place in the freezer for at least 4 hours, but ideally overnight.
Remove from freezer for 10 minutes before serving.