100g of biscuits
2 tablespoons (chopped) of strawberry fruit sauce
1 envelope of unflavored gelatin
4 egg whites, whipped
1/2 liter of chocolate ice cream (stored in the freezer)
200g of chantilly
1 cup of cassis liqueur, or another flavor of your preference
Sliced almonds for decoration
100g of biscuits
2 tablespoons (chopped) of strawberry fruit sauce
1 envelope of unflavored gelatin
4 egg whites, whipped
1/2 liter of chocolate ice cream (stored in the freezer)
200g of chantilly
1 cup of cassis liqueur, or another flavor of your preference
Sliced almonds for decoration
Dissolve the gelatin according to the manufacturer's instructions
Combine the strawberry fruit sauce, whipped egg whites, and chantilly, and mix delicately. Reserve
Arrange the biscuit mixture, soaked in cassis liqueur, around the entire shape of the cone
Make a layer with more biscuits, then cover with the strawberry fruit mixture, and finish with more biscuits
Cover with chocolate ice cream and top with more biscuits
Seal with plastic wrap and refrigerate for 1 night
Remove from the refrigerator 20 minutes before serving and demold
Serve decorated with sliced almonds and, if desired, accompanied by whipped chantilly, or chocolate or caramel sauce
