Cremino al cioccolato

1.Preheat oven to 175C. For crema di gianduja, combine Nutella and chocolate in a heatproof bowl. Bring milk and cream to the simmer in a small saucepan over medium-high heat, then pour onto chocolate and Nutella and stir slowly until combined. Set aside until cool. In a separate bowl, whisk egg yolks, then stir into cooled chocolate mixture until smooth. Strain through a fine sieve and divide among ten 250ml ovenproof glasses or coffee cups. Place in a roasting pan, fill with hot water to come halfway up the sides of the glasses. Bake, uncovered, until set (35-40 minutes). Remove glasses from water, cool. Refrigerate until chilled (2-3 hours).

2.For Italian meringue, stir sugar with 100ml water in a small saucepan over medium-high heat to dissolve sugar, then boil until mixture reaches 125C on a sugar thermometer. Meanwhile, whisk eggwhite in an electric mixer until soft peaks form (5-7 minutes). While whisking, gradually add sugar syrup to eggwhite in a thin steady stream and whisk until cooled to room temperature (15-20 minutes). Spoon into a piping bag with a 1cm nozzle and refrigerate until required.

3.To serve, scatter amaretti biscuits on top of each crema di gianduja, top with a scoop of gelato and pipe meringue on top. Brown the meringue with a blowtorch and serve immediately.