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Gelato cake with meringue and raspberries

Gelato cake is a classic Italian recipe that takes a basic ice cream and mixes it with all sorts of flavours and textures to really get your taste buds working.


  • 8 meringue nests
  • 300ml double cream
  • Splosh of rum
  • 150g raspberries
  • 40g dark quality chocolate stored in the fridge


Gelato cake is really simple to make but will impress friends at a dinner party. Our recipe is inspired by Nigella’s meringue gelato cake which we loved.


  1. Start by whisking your double cream until it thickens but remains smooth and soft.
  2. Mix in a splosh of rum.
  3. Chop your chocolate using a slicing method, this will create small pieces of chocolate, but not as small as grating.
  4. Add your chocolate to the mixture of cream and rum.
  5. Now crush in your meringue nests.  We would suggest buying them rather than making your own meringues.
  6. Finally add your raspberries and give everything a really good mix together.
  7. Press the ingredients into a non-stick loaf tin and place in the freezer for 24 hours.

To serve, turn out the gelato cake and slice.