This delicious little number has been an evolving recipe. The wonderful thing about it is that it can be tweaked and twisted to create whatever you have in your cupboard or to suit your seasonal sensibilities.

Super easy AKA the Morello Life way; you just mix everything together, stick it in a loaf tin, pop it into the freezer ready for an occasion and voila! A dinner party dessert at your finger tips.

What You Need

You need an average sized Loaf Tin

Meringue Cake

  • 300 millilitres double cream whipped
  • 50 grams good quality dark chocolate (minimum 70% cocoa solids)
  • 1 tablespoon of Baileys or other coffee liqueur
  • 1 packet of shop-bought meringue nests, crushed (or you can make your own but I never see the point if you are just going to crush them up)
  • 75g or handful of pistachio kernels.
  • 250 grams raspberries to serve

Chocolate Sauce

  • 250 millilitres double cream
  • 125 grams dark chocolate (minimum 70% cocoa solids), finely chopped

To serve,  pour a generous dash of chocolate sauce over each slice, and sprinkle a few raspberries and pistachio kernels on each plate.

How to Make It

 

Ice Cream Cake

  1. Line the loaf tin with clingfilm, making sure it hangs over the sides so that it will completely cover the top later.
  2. Whip the double cream into soft clouds.
  3. Crumble the meringue nests and fold them into the cream.
  4. Chop up the chocolate into fine shards and sprinkle them into the cream, along with the chosen liquor.
  5. Throw in the pistachio kernels and ensure they are well distributed into the mixture.
  6. Pour mixture into the loaf tin, ensuring that the mixture is pushed well down and that there are no gaps.
  7. Fold the clingfilm hanging out of the sides of the loaf tin over the top and seal. If needs be then wrap the whole Loaf tiny again in another layer of cling film.
  8. Freeze until needed ( it is best to give it at lest an overnight stay in the freezer to ensure it is well frozen).
  9. When you are ready to serve, unwrap and lift out of the loaf tin using the cling film and place on a board ready to cut into fabulous slices of frozen nirvana.

Chocolate Sauce

  1. Place the cream and the chocolate in a non-stick saucepan and heat gently until the mixture begins to melt.
  2. Make sure the sauce does not get too hot and continue whisking off the heat if necessary.
  3. Add a dash of  liqueur and stir.
  4. Pour into a jug ready to serve.

 

For more scrummy recipes see BITE.