Easy Meringue Gelato Cake with chocolate sauce, made with whipped cream and crushed meringue. A creamy, crunchy no-bake frozen dessert perfect for entertaining.
No-churn Meringue Gelato Cake with rich chocolate sauce, made with whipped cream, crushed meringue, and dark chocolate. This easy frozen dessert is creamy, crunchy, and perfect for make-ahead entertaining. Inspired by Nigella Lawson’s simple Italian-style frozen cake.
🧾 Ingredients
For the Meringue Gelato Cake
- 300ml double cream
- 30g dark chocolate (70% cocoa)
- 1 tbsp coffee liqueur (or rum, optional)
- 8 meringue nests
For the Chocolate Sauce
- 250ml double cream
- 125g dark chocolate (chopped)
- 2 tbsp coffee liqueur (or rum, optional)
- Fresh raspberries (to serve)
👨🍳 How to Make Meringue Gelato Cake
Step 1: Prepare the cream base
Whip the double cream until thick but still soft.
Step 2: Add chocolate & flavor
Finely chop dark chocolate and fold it into the whipped cream. Add coffee liqueur or rum if using.
Step 3: Add meringue
Crush the meringue nests into chunks and fold them gently into the mixture.
Step 4: Freeze the cake
Line a loaf tin with cling film. Press the mixture inside, cover, and freeze overnight until solid.
Step 5: Make the chocolate sauce
Heat cream gently in a pan, add chopped chocolate, and whisk until smooth. Add liqueur and mix well.
Step 6: Serve
Remove the frozen cake from the tin, slice into slabs, and drizzle with warm chocolate sauce. Add raspberries on top.
🔥 Tips for Best Results
- Use full-fat cream for best texture
- Don’t overmix meringue to keep crunch
- Freeze overnight for clean slices
- Dip knife in hot water before cutting
- Add espresso or rum for deeper flavor
❓ FAQ
Is this a baked dessert?
No, it’s a no-churn frozen cake made without baking.
Can I make it without alcohol?
Yes, simply skip the liqueur or replace it with vanilla extract.
How long does it last in the freezer?
Up to 1–2 weeks when well wrapped.
Can I use store-bought meringue?
Yes, ready-made meringue nests work perfectly.
Why is my cake too hard to cut?
Let it sit at room temperature for 5–10 minutes before slicing.