Meringue gelato cake with chocolate sauce
This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.
For the meringue gelato cake
- 300ml/10½fl oz double cream
- 30g/1oz dark chocolate (70% cocoa solids, minimum)
- 1 tbsp Elisir San Marzano (or coffee liqueur and/or rum)
- 8 meringue nests