Stuffed venetian

Prepare the two ice creams, following recipes, halving the dose indicated.

When the ice cream will be ready, go to the filling of Venice.

The latter cut across five discs, which will be rather thin.

For this reason, take care to use a very sharp knife.

Put on the work surface the disc base soak with day of marsala dry and sprinkle over half of vanilla ice cream on hand.

Cover with the second disc, wet too with the marsala and sprinkle over half of chocolate ice cream.

Repeat layers once more and cover with the last layer of Venetian, ricomponendola entirely.

In the overlap sheets make sure the ice cream remains in full view of a disk and the other, in order to give its characteristic Venetian ' striped ' appearance.

After the filling, put the Venetian in the freezer for about 2 hours.

After this time, cut the chocolate into pieces, put it in a saucepan, add half a glass of water and brought the vessel on fire.

Cook in a double boiler, stirring constantly, until the chocolate is completely melted.

Let hot chocolate momentarily in the water bath and remove the Venetian from the freezer.

At this point you can proceed in two ways: either pay directly pouring chocolate on the entire Venetian or cut the cake into wedges and pour over each slice the hot melted chocolate.

Serve immediately.