Meringue Gelato Cake

Our answer

The Meringue Gelato Cake (from Nigellissima) can be made in advance. In the Nigellissima book there is a section which gives make ahead instructions and for the Meringue Gelato Cake it is suggested that the cake is at its best if eaten within a week of making. This is partly as the meringue will tend to soften as it stands. But also this type of dessert, which is similar to a semi-freddo, will tend to turn icy in texture if it is frozen for a long period of time and is slightly less pleasant to eat. We would suggest that the cake is consumed within a month of making.

The chocolate sauce can be made up to 3 days ahead and stored in the fridge. It should be removed from the fridge about an hour before serving, to help it to come to room temperature. If it is still solid then stand the container in a bowl of warm water for a few minutes, whisking frequently, until it becomes more fluid.