• Ice Cream
  • 6 egg yolks
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 2 cups thickened/whipping cream
  • 1 coffee shot (aprox 40ml strong coffee)
  • 1 cup of nutella
  • Chocolate Cake
  • 175 g (6 oz) plain (all-purpose) flour
  • 225 g (8 oz) caster (superfine) sugar
  • 50 g (13/4 oz) cocoa powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon fine salt
  • 175 g (6 oz) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175 ml (6 fl oz) full-cream (whole) milk
  • Meringue Frosting
  • 150g granulated sugar
  • 37g water (yes grams!)
  • 55g liquefied egg whites
  • 1 tsp vanilla extract


  1. Ice Cream
  2. To make the ice cream add the egg yolks, sugar and vanilla extract to a large mixing bowl and whisk together using an electric mixer until well combined. Microwave for 1 minute at a time, whisking each time until the mixture thickens. It may take up to 8 minutes to thicken. Set aside to cool.
  3. Next add the cream to a separate bowl and whisk to stiff peaks.
  4. Add the cooled down egg mixture and coffee shot to the whipped cream and whisk until well combined.
  5. Add the mixture to a half sphere silicone mold with 6 cavities. Each cavity measuring around 5cm. Use an offset spatula to smoothen the tops and freeze for 4 hours.
  6. Chocolate cake
  7. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line a baking tin with baking paper and set aside.
  8. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
  9. Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.
  10. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  11. Pour the batter into the baking tin and bake the cake for 40 minutes. Allow to cool down completely.
  12. Use a 5cm round cookie cutter to cut out 6 cake rounds. Set aside.
  13. Meringue Frosting
  14. To make the sugar syrup add the granulated sugar and water into a small saucepan. Give it a very gentle stir with a teaspoon to get everything well combined. After this point don’t mix the syrup again. Bring to a boil on a medium high heat, then turn down to a simmer. As the syrup bubbles away, it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little bit of water to brush those back into the syrup. This will help prevent the syrup from crystallizing.
  15. For this recipe you’ll need a candy thermometer to help you measure the temperature of the syrup. When the syrup reaches 115C / 240F, add the second portion of egg whites (55g) to the bowl of a stand mixer fitted with a whisk attachment, and start whisking them on medium/high speed to help break them apart and get them frothy.
  16. When the syrup reaches 118C / 244F, carefully pour the very hot syrup into the egg whites in a slow and steady stream while the mixer is on high speed. Please be careful when doing this part. Number one because the syrup is hot, but also if you add your syrup too quickly you’ll cook the egg whites and they’ll turn to soup. Once the you’ve poured all the sugar syrup into the egg whites, continue whisking on high speed for about 3 minutes before you add the vanilla extract.
  17. Continue whipping for another 4-5 minutes. Once your meringue has become thick and glossy and has cooled down close to room temperature, stop the mixer and gently scrape down the bowl, then whisk on high speed for an extra couple of minutes.
  18. Ok! Now that everything is done, let’s get it all together! Take the ice cream halves out of the mould and place on the cake rounds.
  19. Pipe Nutella on the ice cream and then pipe the meringue on top. Use a kitchen blow torch to toast the meringue before serving!