Cremino al cioccolato
(blow torch optional here!)
1. Crush 1 ameretti biscuit in each cup on top of chocolate base.
2. Add 1 scoop of salted caramel gelato to each and flatten with a spoon.
3. Pipe meringue level to rim of cup
4. Flatten and smooth meringue with back of knife
5. Blow torch until golden
6. Remember to get your spoon all the way to the bottom!