Stracciatella Ice Cream Cake

Grate both types of chocolate. Crush the biscuits into fine crumbs using a blender. In a large bowl, whip the chilled CREMIO whipping cream with a mixer. Toward the end of whipping, reduce the speed and gradually add the sugar and 2/3 of the grated chocolate. Reserve the remaining 1/3 of the chocolate for sprinkling over the finished cake.
Beat the egg whites with 1 tbsp of sugar until stiff peaks form. In a separate bowl, beat the egg yolks. Add the cream cheese, beaten yolks, and egg whites to the whipped cream mixture. Mix gently by hand until well combined.
Line the bottom of a springform pan with baking paper. Pour in the crushed biscuits and spread them evenly. Then pour in the ice cream cake mixture and smooth the surface. Freeze for 12 hours until firm.
Before serving, remove the cake from the freezer and let it sit at room temperature for 5 minutes to prevent cracking when releasing it from the ring. Cut into triangular slices and sprinkle with the remaining grated chocolate before serving.