Hazelnut and chocolate ice cream cake

1.(Please note that you will need a chef’s blow torch for this recipe.) Preheat oven to 180°C fanbake. Grease and line two 23cm springform cake tins.

2.In a large bowl, sift and mix together 1 cup of the sugar with the other dry ingredients.

3.In a stand mixer, whisk egg yolks until pale and fluffy. Slowly mix in oil, vanilla and water then add dry ingredients and mix to combine.

4.In a clean bowl, with a pinch of salt, whisk egg whites with electric beaters until soft peaks form. Gradually add remaining sugar, beating briefly to combine and add a bit of air. Fold egg-white mixture gently into cocoa mix. Pour into tins.

5.Bake for 20-25 minutes or until a skewer inserted in centre comes out clean. Set aside to cool then remove from tins.

6.Line a 23cm springform cake tin with plastic wrap with plenty overhanging the sides. Before you are ready to assemble, take the chocolate ice cream out of the freezer and let it sit for a few minutes to soften.

7.Tip the slightly softened ice cream into a large mixing bowl and stir in frozen raspberries and chopped hazelnuts.

8.Gently press one of the sponges into base of lined tin. Top with half the ice cream mixture and smooth with back of a spoon, pushing it out to the sides evenly. Top with the other sponge and follow with the rest of the ice cream, smoothing with a spoon so it is even. Cover with plastic wrap and freeze for at least 4 hours.

9.Before serving, make your meringue crown. Beat the egg whites with a whisk until soft peaks form, add the cream of tartar then slowly add the sugar, whisking all the time until sugar has dissolved and the mixture is thick and glossy.

10.Remove ice cream cake from freezer, unwrap it and carefully place on a serving stand. Working quickly, spoon the meringue onto the top of the cake, making a few swirls with your spoon. Toast meringue with a chef’s gas blow torch until the surface is golden. Place a handful of pink Persian floss all over the top and sprinkle with frozen raspberries. Serve immediately.