Ingredients

• 300ml/10fl oz double cream
• 4 passion fruit
• 4 tsp orange liqueur
• 8 shop-bought meringue nests
• 50g/1¾oz unsalted butter
• 50g/1¾oz soft light brown sugar
• 50g/1¾oz caster sugar
• 3 tbsp golden syrup
• 250ml/9fl oz coconut cream (not creamed coconut)

Directions

• Line your loaf tin with cling film
• leaving plenty of overhang on the sides of the tin so that you can cover the top later.
• To make the ice cream cake
• whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff. Add the pulp
• seeds and juice of the passion fruit
• then the liqueur and fold briefly just to combine.
• Break up the meringue nests
• making a mixture of both dust and small pieces of meringue
• and very gently fold in
• until evenly mixed.
• Spoon gently into the lined loaf tin
• pressing down as you go so that you don’t have any air pockets. Once the mixture is carefully packed in and the top smoothed
• cover with the cling film overhang
• then wrap the tin in another sheet of cling film and put in the freezer overnight.
• To make the sauce
• gently melt the butter
• sugars and golden syrup in a deep
• heavy- based saucepan about 20cm/8in in diameter. Once melted
• turn the heat up a little and let it simmer for 3 minutes. Lift the pan up off the heat every now and again and give it a swirl.
• Add the coconut cream when the pan is off the heat and swirl again
• then put back on the heat and cook at a fast simmer for about 10 minutes
• stirring every now and then
• until it’s the colour of peanut butter and slightly thickened (it will thicken more once cooled).
• Pour the sauce into a heatproof jug and leave to cool to room temperature. The sauce will thicken too much if refrigerated.
• When you are ready to serve
• take the tin out of the freezer
• remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping. Cut into thick slices; if you don’t want to eat all the cake at one sitting
• wrap the remaining unsliced loaf up and put it back in the freezer.
• Put a slice onto each plate and leave to soften for 5–10 minutes
• depending on the warmth of your kitchen. Zigzag some of the coconut-caramel sauce over each slice – stirring it briskly first if it’s got too thick – and pour the rest into a serving jug to take to the table alongside.