Summer Ice Cream Cake

This ice cream cake has two magical layers. The first, Nigella's meringue gelato cake - creamy with morsels of marshmallowy meringue and a hint of coffee liquer. The second, a super easy chocolate ice cream - just rich chocolatey goodness. Topped with wonderfully ripe cherries, raspberries and pomegranate seeds, it's a great way to a cool down on a sweltering hot summer's day.

 For how good it looks and tastes, it's a crime how easy it is to put together. I was surprised that there was absolutely no churning involved yet the texture of the ice cream was smooth and creamy.

Ingredients
300ml double cream
105g chocolate, chopped (I used milk chocolate, mama likes it sweet)
30ml coffee liquer
100g meringues
600ml pure cream
¼ cup cocoa powder
4 egg yolks
½ cup caster sugar
Fruit to top with

1. Whip the double cream until soft peaks form. Add 30g of chopped chocolate and coffee liquer and fold. Crush the meringues into the mixture and fold until combined.
2. Place mixture in a loaf tin lined with baking paper and pack down into all the corners. Put in freezer.
3. Heat the pure cream, 75g of chopped chocolate and cocoa powder in a saucepan on low heat until the chocolate has melted.
4. Whisk egg yolks and caster sugar in a large bowl until pale and creamy. Slowly pour in heated cream mixture, whisking constantly. Pour the whole mixture into the saucepan, cook on a low heat, stirring constantly until it thickens enough to coat the back of a wooden spoon.
5. Cool the chocolate mixture down in a bowl (clingwrap the top so it doesn't form a skin) then pour into the loaf tin on top of the first layer. Put in freezer for at least 4 hours or overnight.
6. Once frozen, flip the ice cream cake onto a plate and top with fruits. Serve quickly and enjoy!