Chocolate mousse meringue cake

These showstoppers are made extra glamorous with embellishments of berries and chocolates left over from the festive season

Ombre ice cream cake

1. Grease and line the base and side of a 20cm springform cake pan (base measurement) with non-stick baking paper.

2. Place biscuits in a food processor and process until finely chopped.

Place in a bowl. Add hazelnut meal and mix to combine. Set aside.

3. Spoon one-third of the crumb mixture into the base of the pan

and place in the freezer.

4. Place condensed milk, cream, and vanilla in the bowl of an electric

mixer, whisking until soft peaks form. Divide mixture evenly into three bowls.

5. In a medium bowl, whisk cocoa powder, coffee, and 2 tablespoons boiling water together until smooth. Fold into one bowl of the vanilla cream mixture and mix until smooth. Spoon over the base of pan, smoothing the top. Freeze for 15 minutes.

6. In a medium bowl combine the Nutella and 1½ tablespoons boiling water and whisk until smooth. Fold into the second bowl of vanilla cream mixture and mix until combined. Remove the pan from the freezer and sprinkle with half the crumbs. Spoon over the Nutella mixture, smooth the top. Freeze for 15 minutes.