Chocolate Gelato Baguettes
- 500ml chocolate gelato or ice cream
- 16 shop-bought sponge sponge fingers
- 120ml nutella
- 10 strawberries, hulled and thinly sliced
- 32 fresh mint leaves
When ready to serve, cut the sponge fingers in half lengthways. Spread the nutella on both sides of the split sponge fingers. Place 3 scoops of gelato on the bottom half of the sponge finger . Top with slices of strawberry and mint leaves. Place the top sponge finger over to make a sandwich. Repeat with remaining ingredients. Serve immediately.