Strawberry-and-meringue ice-cream cake

Line a loaf tin with plastic wrap, leaving plenty of overlap to wrap over the top of the ice cream cake.

Whip together the fresh cream, mascarpone, vanilla and icing sugar until thick, but not stiff.

Break the meringues into bite-size pieces and fold into the cream mixture.

Mix the strawberries with the jam and lightly fold through the cream.

Spoon into the loaf tin. Fold over the plastic wrap, making sure all the mixture is covered. Freeze until set, about 4 hours, or overnight.

For the syrup, heat the strawberries and sugar in a saucepan over low heat until the sugar has dissolved and the strawberries have begun to break down. Cool and chill before serving.

To serve, allow the ice-cream cake to stand for 5 minutes to defrost slightly then unwrap the plastic wrap. Turn out onto a serving platter and slice. Serve with the syrup.