Start with the soft cookie dough, made with almonds and cocoa. Make it well in advance, even the day before. Preheat oven to 200°C and line a baking sheet with parchment paper.

Beat the egg whites with the sugar until are firm and thick, then set them aside. Whip eggs, yolks and sugar for about ten minutes with an electric mixer or a stand mixer until they white, fluffy and firm.

Sift the flour with the cocoa and almond flour and then gently fold them into the egg and sugar mixture. Fold in gently the egg whites.

Spread the batter on a baking sheet lined with parchment paper and bake for 10 minutes. The cookie dough should be elastic to the touch.

When the cookie dough is ready remove it from the oven, turn on a wire rack, then gently remove the parchment paper. Make it cool completely.

When the cookie dough is cold, melt the sugar in a saucepan and when it gets amber coloured, add the coarsely chopped hazelnuts. Swirl the saucepan to completely cover the hazelnuts with caramel, then turn them on a sheet of baking paper and try to separate them with a fork. Make them cool completely and once cold break the bigger pieces of caramel.

Remove the yogurt ice-cream from the freezer and let it soften a little bit, just enough so you can mix it with the caramelized hazelnuts. Mix it with the caramelized hazelnuts, keeping some aside for the final decoration.

Cover with baking paper a rectangular (approx. 18cm x 12cm) baking tray, line the bottom with the almond and chocolate cookie, cover it with the ice cream and caramelized hazelnuts and top with another rectangle of cookie dough.

Seal the ice cream with plastic wrap and place it in the freezer for a few hours.

Shortly before serving, take it out of the freezer, gently remove the ice cream from the baking tray and set it on a cutting board. Cut it down into 6 slices and decorate each slice of ice cream with dark chocolate, previously melted in a double boiler with milk and butter. Add some caramelised hazelnuts and serve immediately .