Ben's BBQ Bible
Billy Law


Quantity Ingredient
8 scoops salted caramel gelato or chocolate peanut butter ice cream, (1 scoop per person)
8 amaretti biscuits

Italian meringue

Quantity Ingredient
1 cup caster sugar
4 egg whites
pinch cream of tartar

Chocolate filling

Quantity Ingredient
500ml milk
2 tablespoons plain flour
2 tablespoons caster sugar
1 vanilla bean, split
100g dark chocolate
100g hazelnut chocolate spread, such as nutella
50g unsalted butter


  1. To make the meringue, combine the sugar and 1 cup water in a small saucepan. Simmer over medium heat, stirring until the sugar has dissolved.
  2. Cook the sugar syrup for 10–15 minutes, until it reaches the ‘soft ball’ stage — about 115°C on a thermometer. If you don’t have a sugar thermometer, dip a spoon into the syrup and then into ice water – the syrup should be able to be moulded with your fingers into a soft ball.
  3. In a clean, grease-free bowl, start whisking the egg whites with the cream of tartar, using an electric mixer, until soft peaks form.
  4. Bring the sugar syrup to the ‘hard ball’ stage — about 121°C on a thermometer.
  5. Increase the electric mixer speed to high. With the motor running, gradually pour the sugar syrup into the beaten egg whites. Now beat at medium speed for 15–20 minutes, or until the meringue has cooled to room temperature and is thick and glossy.
  6. Transfer the meringue to a piping bag. Set aside until required.
  7. To make the chocolate filling, warm the milk in a saucepan over low heat.
  8. In a separate saucepan, mix the our, sugar and scraped vanilla seeds until smooth. Whisk in the warm milk, a little at a time, until smooth.
  9. Cook over a gentle heat for 10 minutes, stirring continuously until thick.
  10. Remove the pan from the heat and stir in the chocolate, Nutella and butter.
  11. Divide the chocolate mixture among cappuccino cups, glasses or small bowls. Allow to cool, cover with plastic wrap and place in the refrigerator to set.
  12. Just prior to serving, spoon some gelato or ice cream into each cup. Crumble the biscuits over the top. Pipe the meringue around and over the top of each cup.
  13. Using a kitchen blow torch, toast the top of the meringues.
  14. Serve straight away.
Ben's BBQ Bible
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