Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Meringue Gelato Cake

    Hi, I wanted to check if any sugar is added to the cream mixture for Nigella's Meringue Gelato Cake, or does the sweetness all come from the meringue?

    From the nigella team:

    Nigella's Meringue Gelato Cake (from Nigellissima) is a no-churn type of ice cream - where the mixture is whisked up then frozen (in this case in a loaf pan) without the need for an ice cream maker. The base is made of whipped cream and liqueur which then has chocolate shards and crushed meringue folded in.

    The meringue is the main source of sweetness in this dessert as there is a fair amount of crushed meringue added to the mixture. This means there is also a nice contrast between the sweet, slightly chewy meringue, the dark chocolate and the creamy base. The liqueur in the whipped cream adds a background coffee flavour and will also help to keep the frozen base slightly soft when it is frozen, making it easier to cut when it is unmoulded.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.