Meringue Gelato Cake

This is a picture of the meringue gelato cake I made to share with the family over Christmas.

So I have to be honest, this is not a recipe I created but something I picked up on Nigella's recipe page. BUT she did not create the recipe either, it is from some famous italian chef who is an absolute genius for making this recipe as easy as pie..... I have made a couple of changes instead of Rum I recommend Hazelnut liqueur for a nutty flavour  and for the chocolate sauce I prefer Milk Chocolate as the dark chocolate inside the cake and dark chocolate sauce makes it all too bitter.... So if you like sweet go with milk if  you prefer bitter go with dark chocolate. If you watching calories then this may not be the best recipe to look at ;)

Ingredients: - 

for the meringue gelato cake

• 300 ml double cream
• 30g dark chocolate (minimum 70% cocoa solids) I like the Lindt Dark Chocolate

• 1 TBLS Hazelnut liqueur 
• 100g Meringue nests (buy them its easier)
• 250g Raspberries
• 200g Blackberries

for the chocolate sauce

• 250 ml double cream
• 125g milk chocolate, finely chopped

Method: - 

For the Meringue Gelato Cake:

Line a 450g loaf tin with glad wrap, making sure you have enough overhang to cover the top later. Whip the cream until thick but still soft. Chop the chocolate very finely, and fold them into the cream, along with the liqueur. Crumble meringue nests and fold these in, too.

Pack this mixture into the prepared loaf tin, pressing it down with a spatula, and bring the glad wrap up and over to seal the top. Freeze until solid, which should take around 8 hours, or overnight.

To serve, unwrap the plastic wrap, then remove the top and use the overhang to lift out the ice-cream brick. Unwrap onto a board and cut the frozen meringue cake into slabs to serve. 

For the Chocolate Sauce:

Pour the cream into a saucepan and add the tiny pieces of chocolate.

Place over a medium heat and whisk. As the chocolate melts, take the pan off the heat, allow to cool slightly and drizzle over the gelato cake. Add raspberries and blueberries, cut into slices and serve.