Divide the cream in half, setting aside one half for the sides and top of the cake.Ĭut each sponge into 2 layers using a long sharp knife. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. The flavour combo works really well and as with the others, the outer chocolate shell is perfect and has honeycomb bits throughout.Preheat the oven to 180C/160C Fan/Gas 4. I’d have liked them to be a little more generous with the sauce in this flavour. The vanilla ice cream seems to be a little more creamy in this flavour but still not like a traditional dairy ice cream. The Salted Caramel ice creams by Gianni’s are tasty. I don’t think these have as much flavour as the Forest Fruit and Salted Caramel options but they’re still nice. The shell is thick and has chocolate nibs throughout it. It’s sorbet but it’s also not a creamy ice cream. Like the Forest Fruit flavour the ice cream within the Chocolate version was somewhere between a thick sorbet and an ice cream. The chocolate shell around the outside is very tasty, it tastes like regular chocolate with the addition of little tangy raspberry bits. For £1.99 for a box of 3 I think it’s an excellent purchase for summer. Where it lacks in creaminess it’s still full of flavour, especially with the addition of the sauce running through the ice cream. As I mentioned before, the ice cream isn’t as creamy as some other brands, it’s not sorbet but somewhere in-between. My favourite of the 3 flavours has got to be Forest Fruits, I’m a sucker for another that reminds me of a black forest gateau. Each box contains 3 large ice creams for £1.99. They come in 3 flavours Forest Fruits, Chocolate and Salted Camel. Okay, so the ice cream isn’t quite as creamy as a Magnum but it still tastes really good and the chocolate shell has a good crack when you bite into it. They’re basically the Aldi version of a Magnum. Gianni’s Dairy Free Ice Creams from Aldi are delicious and if you haven’t already, you must give them a try.
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