Meringue Gelato Cake With Chocolate Sauce

A no-churn frozen dessert made by folding crushed meringues and chocolate into whipped cream, served with rich chocolate sauce.

Cook Time

10 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

30
g

Dark Chocolate

70% cocoa solids minimum, finely chopped

8
piece

Meringue Nests

Store-bought or homemade

125
g

Dark Chocolate

70% cocoa solids minimum, finely chopped or melting buttons

Dairy

300
ml

Double Cream

For the cake

250
ml

Double Cream

For the sauce

Fruits

250
g

Raspberries

For serving

Liquids

1
tbsp

Elisir San Marzano

Or coffee liqueur or rum

2
tbsp

Elisir San Marzano

Or coffee liqueur or rum

Steps

Line a 450g loaf tin with cling film leaving enough overhang to cover the top.
Whip 300ml of double cream until thick but soft.
Fold finely chopped 30g chocolate and 1 tablespoon of liqueur into the cream.
Crumb the meringue nests and fold them into the mixture.
Pack mixture into the tin, seal with cling film, and freeze for 8 hours or overnight.
Heat 250ml cream and 125g chocolate in a pan over gentle heat until almost melted.
Remove from heat, add 2 tablespoons of liqueur, and whisk until smooth.
Slice the frozen cake with a hot knife and serve with sauce and raspberries.