Eis-Gugelhupf

Ingredients

• 50 g Raisins
• 4 tbsp rum
• 400 ml milk
• 1 Vanilla bean
• 6 egg yolks (M)
• 120 g sugar
• 500 ml whipped cream
• 50 g ladyfingers
• 50 g diced lemon zest
• 50 g diced orange peel
• cocoa powder (for dusting)
• 200 g dark chocolate
• 100 ml whipped cream
• 2 tsp espresso powder
• 2 tbsp rum
• 1 pinch salt

Instructions

1. 1.

   Soak raisins in 2 tbsp rum and let them steep covered for 2 hours.

2. 2.

   Pour milk into a pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the bean and seeds to the milk, gently heat. Whisk egg yolks and sugar together in a bowl. Remove the vanilla bean from the milk. Slowly pour the warm milk into the yolk mixture while stirring. Place the bowl over a hot water bath and whisk until thick and frothy. Transfer the bowl to a cold water bath and stir until chilled. Beat whipped cream stiff and fold it in.

3. 3.

   Line a 2-liter loaf pan with cling film. Drizzle ladyfingers with remaining rum. Fold raisins, lemon zest, and orange peel into the vanilla-cream mixture. Pour the cream into the loaf pan, layering in ladyfingers as you go. Cover and freeze for 4–6 hours.

4. 4.

   For the chocolate sauce, cut chocolate into pieces. Warm whipped cream and melt chocolate into it while stirring. Dissolve espresso powder in rum and stir with a pinch of salt into the chocolate mixture. Let the sauce cool while stirring.

5. 5.

   Serve the Gugelhupf on a plate, remove cling film. Dust with cocoa powder. Drizzle chocolate sauce over the top.