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Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy.
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Use an electric mixture to beat the flour mixture into the butter mixture until completely combined.
Use an electric mixture to beat the ingredients together until creamy and thoroughly combined.
Using an electric mixer, beat the mixture until airy and smooth.
Beat 5 minutes using an electric mixer until the mixture is very light.
Using an electric mixer on low speed, beat flour mixture and pumpkin into the butter mixture, alternating between the pumpkin and flour.
Using an electric mixer, beat the ingredients until the mixture is fully combined and becomes light and fluffy.
3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms.
Using an electric mixer or a hand whisk, beat the mixture until it becomes light, fluffy and creamy.
Using an electric hand mixer on medium speed, whip the mixture until it reaches the consistency of whipped cream.
Remove from the freezer and using an electric beater (or an egg beater), beat the mixture before pouring it back into the tray and returning to the freezer.
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