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.

Vegetarian Dessert Chocolate Frozen No-Churn Nigella Lawson

Estimated Nutrition

Calories

709.4

kcal / serving

4256.4 kcal total

Carbs

40.9g

per serving

245.1 g total

Fat

58.1g

per serving

348.8 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Chocolate

70% cocoa solids minimum, finely chopped

piece

Meringue Nests

Store-bought or homemade

125

Dark Chocolate

70% cocoa solids minimum, finely chopped or melting buttons

Dairy

300

Double Cream

For the cake

250

Double Cream

For the sauce

Fruits

250

Raspberries

For serving

Liquids

tbsp

Elisir San Marzano

Or coffee liqueur or rum

tbsp

Elisir San Marzano

Or coffee liqueur or rum

Method

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.