Homemade Frozen Cassata with Caramel & Chocolate

Directions

1. 1

   In a medium saucepan, combine the whole milk, sweetened condensed milk, and egg yolks. Whisk gently to blend.

2. 2

   Cook over medium heat, stirring constantly, until the mixture just starts to simmer. Remove immediately from heat.

3. 3

   Transfer the custard to a bowl and let cool completely at room temperature, then refrigerate until cold.

4. 4

   Using an electric mixer, beat the egg whites to stiff peaks. Gradually add the sugar and continue beating until the meringue is glossy and firm.

5. 5

   Gently fold the heavy cream into the meringue using a spatula, using slow circular motions to keep the mixture airy.

6. 6

   Add the chilled custard to the meringue mixture and fold until fully combined and smooth.

7. 7

   Caramelize a bundt or pudding mold: sprinkle sugar directly into the dry mold and heat until a deep amber caramel forms, swirling to coat the base evenly.

8. 8

   Mix the cocoa powder with the water to form a smooth chocolate sauce and pour it over the caramel in the mold.

9. 9

   Carefully pour the mousse over the chocolate and caramel layers. Cover with plastic wrap and freeze for at least 4 hours.

10. 10

    To unmold, briefly dip the mold in hot water and invert onto a serving plate. Drizzle with extra chocolate sauce and serve immediately.