For the biscuit base:

  • 115g (4oz) unsalted, butter (margarine or vegan alternative), softened
  • 65g (⅓ cup) caster (superfine) sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 125g (1 cup) plain (all-purpose) flour

For the Italian Meringue:

  • 200g (1 cup) sugar
  • 120ml (½) water
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla

For Chocolate Coating:

  • 340g (12oz) semisweet chocolate chips
  • 3 tablespoons vegetable oil

For the biscuit base:

In a medium bowl, using an electric mixer, or in a stand mixer with the paddle attachment, beat the butter (margarine or vegan alternative) with the sugar, salt, and vanilla until well combined. Do not overmix, you don’t want the butter mixture to become fluffy.

Scrape down the bowl, sift in the flour and mix on low speed until just absorbed.

Turn the dough out onto the counter, gather it together and knead into a smooth mass. Wrap in plastic wrap and chill for an hour, until firm.

Preheat oven to 165℃ (325℉). Line two baking sheets with baking paper and set aside. Divide the dough into half and sit let at room temperature for 10 minutes to soften slightly.

On a lightly floured surface, gently knead one half of the dough a few times to make it malleable, but not soft. On a lightly floured surface, with a floured rolling pin, roll the dough to ½ cm thickness.

Make sure the dough isn’t stuck to the surface underneath it and using a round cookie cutter of about 3cm, cut out biscuits and transfer to the prepared cookie sheet, placing them a couple of centimeters apart. Repeat with remaining dough.

Bake for about 20 minutes, or until edges are golden. Cool completely before proceeding with the meringue.

For the Italian Meringue:

In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 115℃ (240°F – soft ball stage) on an instant-read or candy thermometer.

Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.

With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until meringue is cool and very thick, add the vanilla and mix again until incorporated. Transfer meringue to a large piping bag fitted with a plain tipped nozzle. Set aside.

For Chocolate Coating:

Bring a medium pot of water to a simmer. Combine the chocolate and oil in a large bowl, then place it over the simmering water. Melt the chocolate and stir occasionally with a rubber spatula until thoroughly combined and melted.
Alternatively, combine the chocolate and oil in a microwave-safe bowl and blast for 20 seconds at a time, mixing the chocolate between each blast until you have a glossy smooth chocolate sauce, set aside to cool.

To Assemble:

Pipe a 3-inch mound of cream filling onto each cookie, covering the entire surface area and finishing it off with a peek at the top. For Krembo perfection: place the almost-finished Krembo in the freezer overnight or for at least 5 hours.

But…if you have no patience, proceed with the assembly– your chocolate will take longer to set up, but other than that you will be ok.

Place a rack on top of the baking sheet lined with parchment paper and then place the Krembo on top of the rack. Pour the chocolate coating over the Krembo. If your Krembos were frozen, the chocolate should set almost immediately, if not they will take a few hours to set up.