I live in Denmark and cannot find double cream. What can I use instead of double cream for the Meringue Gelato Cake?
Nigella uses double cream in the UK but if this is not available then whipping cream will also work for the Gelato Cake. Cream needs to have a fat content of at least 30% to whip well. We understand that Danish whipping cream has around 38% fat, so it should be fine for the recipe. But we would mention that you need to look for pastuerised cream in the chilled dairy section of the supermarket. Try to avoid using UHT cream as the treatment for UHT cream makes it more difficult to whip well. For the chocolate sauce you can also use whipping cream and for this a UHT cream is fine, as the cream for the sauce does not need to be whipped.