- 4 1cm thick slices chocolate loaf cake
- 2 tbsp nutella
- 4 scoops vanilla icecream
- 2 large egg whites
- 100g caster sugar
- 1 tsp coffee powder
Preheat oven to 240 oC, 475 oF.
Cut out a disc of cake and place in a lined baking tray. Spread with nutella, top with icecream and place in freezer.
Whisk the egg white until it holds its shape. Gradually add the caster sugar, beating well after each addition until stiff and glossy.
Dissolve coffee powder in half a teaspoon boiling water and fold into meringue. Cover cake with meringue.
Freeze until needed, then cook on middle shelf for 2-3 minutes until meringue turns golden. Serve immediately.
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