Larger Meringue Gelato Cake

Our answer

Nigella's Meringue Gelato Cake with Chocolate Sauce (from NIGELLISSIMA) is a no-churn ice cream dessert and is easy to double in quantity. The recipe makes enough for a 450g/1-pound loaf tin so for a double quantity you would need to use a larger 900g/2-pound loaf tin with a capacity of approximately 2 litres/8 cups. As the cake is larger you should allow extra freezing time and we would suggest leaving it in the freezer for 24 hours. You may also need to let the gelato cake stand for 10-15 minutes out of the freezer before unmoulding it, to allow for easier cutting.

The Chocolate Sauce can also be easily doubled and can also be made up to 3 days ahead and stored in the fridge. Remove the sauce from the fridge about an hour before serving to let it come closer to room temperature. If you want to serve the sauce slightly warm then transfer it to a heatproof bowl set over a saucepan of hot water (but make sure the bowl is not touching the water). Stir the sauce occasionally, until liquid and just warm, then transfer to a jug before serving.