Fold the blueberries, chocolate, egg whites and cream into the egg yolk mixture.
Line the wreath form with cling film. Pour in the ice cream mixture,
top with the Viennese base and place in the freezer overnight.
About 30 minutes before serving, remove from the mold and turn out onto a plate.
Put something into the fridge. Beat 100 g cream until semi-stiff. Pour onto the ice cream cake.
Decorate with chocolate curls and blueberries as desired
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