• You will need to use a very high quality ice cream if you are not using homemade. Commercial (cheaper) ice cream is too airy and will not work as well.
• Oven 150 C / 300 F
• You will need to make the jelly for this cake first. Make the jelly according to the packet instructions but use only 1/2 of the liquid to make a very firm jelly you can cut into squares. Set in a brownie tray to make cutting easier. When set into cubes.

To make the Meringue discs

• Use a springform cake tin in any size from 20 cm to 26 cm. Draw circles the size of your cake tin onto baking paper. Spray the paper and put onto a flat baking tray. You will need 2 to 3 trays.
• Beat egg whites until frothy and aerated with a couple of drops of lemon juice.
• Slowly add the sugar beating between each addition until the mixture is thick and glossy and the sugar is dissolved.
• Fold through hazelnut meal. Put the mixture into a piping bag and pipe rounds onto the parchment paper. Alternatively spread into circles with a palet knife approximatly 5 cm thick.
• Bake the circles in a 150 deg oven for approximately 30- 40 min, or until golden and firm. Cool before carefully removing the paper.
• Ideally you will have three circles, however two will work just as well.

Ice cream filling

• You will need 2 x 500ml ice cream, in two flavours
• Chill the cake tin in the freezer. Line with paper.
• Take the icecream out of the freezer and let it warm for 10 minutes or so. Take spoonfuls and quickly cover the base of the meringue, then spread the ice cream without breaking the meringue. Cover with a round of meringue and put back into the freezer for 20 minutes to set and then continue with the other discs and ice cream. When completed cover well and leave to set for at least 2-3 hours
• When ready to serve take out of the freezer and spread with whipped cream, cubes of jelly and chocolate ganache. This can go back into the freezer until required .