Nougat ice cream cake

Preheat the oven to 160°C. Line a baking tray with baking paper and draw three 26-diameter circles onto the paper.

For the meringue, beat the egg whites with the cream of tartar until very stiff. Gradually add 15ml (1 tbsp) sugar to the mixture, eight times, beating well between each addition. Fold the remaining sugar into the mixture until evenly distributed. Be careful not to over-mix.

Using a piping bag with a 1cm cake nozzle, pipe the meringue in a coil-like fashion onto the 3 circles on the prepared baking tray. Bake in the oven until pale golden brown in colour, making sure the centre of the meringue stays slightly soft (it should not be dry), about 35 minutes. Remove from oven and allow to cool.

For the filling, mix the ice cream with the chopped nougat until softened. Place a 26cm-diameter circle of baking paper in the base of a springform cake tin and top with a round of meringue. Spread half of the ice cream onto the first circle, then add a second round of meringue and top with ice cream again. Add the final round of meringue and place in the freezer overnight.

To serve, turn out the meringue cake onto a serving plate and top with the beaten cream. Decorate with grated chocolate or pile with the chocolate caraque. Top with some fresh blueberries to finish and serve with a side of strawberries, if desired.