Ingreadient :

• 2 vanilla shop-bought round cakes
• 1L vanilla ice cream
• 1L pistachio ice cream
• 1L raspberry ice cream
• 1L peach ice cream

Sauce

• 300g dark chocolate, melted
• 1 tbsp butter
• 25ml sugar stock syrup

Meringue

• 225g caster sugar
• 100ml water
• 4 eggs, whites only

Direction :

1. Slice the cake in 3, horizontally. Then, sit the first cake back onto the lined base of the cake tin. Layer up ½ the ice cream, top with the middle cake, smooth over the rest of the ice cream and finish with the third cake slice. Smooth all over, cover in ice cream all over the sides and top level off. Proceed to freeze.
2. For the sauce, whisk the ingredients together.
3. Then, for the meringue – place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c. Whisk the egg whites until firm peaks appear, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes.
4. Spoon or pipe the meringue all over the ice cream and cake blow torch. Slice and serve with the sauce.