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  1. Lightly butter a round casserole or tart dish made of ceramic or glass (Ø 24-26 cm). Sprinkle the base with half of the hazelnut brittle. It will stick to the butter and form the uncooked base. Pre-freeze in the freezer while you prepare the filling.

  2. Using a hand mixer or food processor, beat the cold cream until it starts to set. Continue beating slowly and add the icing sugar. Using a rubber spatula, mix in the shavings of chocolate and rum and raisins. Put aside.

  3. Using a hand mixer or a food processor in a fat-free mixing bowl (wipe it out with vinegar beforehand), beat the egg whites until stiff. Fold into the whipped cream mixture, pour into the prepared casserole dish, piling a small mound in the middle. Sprinkle with the remaining hazelnut brittle and place in the freezer for at least 5 hours (preferably overnight) before enjoying.

  4. To cut in pieces. Enjoy your meal!

Tip: If the children are eating with you, simply leave out the rum and raisins.


Preparation 20 minutes (plus baking and cooling time)

Cooling time 2 at least 5 hours


  • 1 tsp soft butter

  • 1 bottle of hazelnut brittle (120g)

  • 400ml heavy cream (chill well until needed)

  • 140g icing sugar, sieved

  • 4 egg whites (size L) from fresh eggs

In a small bowl, mix and pre-frozen:
  • 125g rum raisins

  • 100g dark chocolate shavings

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