Vacherin Ice Cream Cake

Step 1

Take an 18cm cake ring and trace the circle on to parchment paper as a guide for the spiral. Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2

Step 2

Using an electric whisk (hand or stand mixer) whip up the egg whites until foaming, then gradually add a third of the normal sugar until it starts to look brilliant. Then add the rest until the meringue has stiff peaks. Stop the whisk and fold in the icing sugar.

Step 3

Transfer the meringue to a piping bag with a regular, straight tip and pipe out into a spiral on to the parchment paper. Using the rest of the meringue, either pipe out another spiral or pipe out small kisses. Bake in the cool oven for an hour.

Step 4

Using ice cream that's a little soft for ease of use, place the cake ring on to a rimmed baking sheet and spread the ice cream into an even layer. Place in the freezer for 30 minutes. Then repeat the process by topping with the sorbet. Freeze for another 30 minutes.

Step 5

Whip the whipping cream for about 5 minutes until thickened. There's no need to add any sugar as there's enough sugar in the ice cream and meringue. Once whipped into peaks, add the liqueur, if using. Transfer the cream to a piping bag with a star tip.

Step 6

It needs quick work during this stage so that the ice cream doesn't melt. Remove the ice cream mould, placing the meringue spiral underneath. Spread a third of the cream all around the surface and stick on the meringue kisses around the sides, sticking on a little extra cream for each meringue. Finish off the rest of the cream by piping it out in a circle around the edges. Either serve immediately or freeze for at least another 30 minutes until ready to serve. Decorate as desired with pistachios, flaked almonds, raspberries and icing sugar.