Line a 3 litre pudding bowl with cling film.
Soften the vanilla ice cream, spoon it into the bowl, level it, and freeze for one hour.
Soften the strawberry ice cream, layer it over the vanilla, and freeze for one hour.
Preheat the oven to 190°C and line a 20cm tin with parchment.
Whisk eggs and sugar until pale and thick enough to leave a trail.
Fold in sifted flour and cocoa powder, then fold in melted butter.
Pour batter into the tin and bake for 10–12 minutes until springy.
Cool the sponge on a wire rack.
Soften chocolate ice cream, spread over the strawberry layer, and freeze for one hour.
Place the cold sponge on a dish, unmold the ice cream onto it, and freeze.
Preheat the oven to 240°C.
Boil sugar and 90ml water in a pan until the syrup reaches 115°C.
Whisk egg whites to stiff peaks.
Slowly pour the hot syrup into the whites while whisking.
Whisk for 15 minutes until the meringue is cold.
Coat the ice cream dome and sponge with a thin layer of meringue.
Strip the piping bag with pink and yellow food colouring and fill with meringue.
Pipe rosettes over the dome and bake for 4–5 minutes until golden.