Passion fruit ice cream cake with coconut-caramel sauce
A dream to eat, and a doddle to make. Ever since my first pavlova, I’ve been utterly sold on the combination – smooth, chewy, sour-sweet and fragrant – of cream, meringue and passion fruit. And to turn these ingredients into a coolly elegant ice cream cake, you need do nothing more than stir them all together and leave to set in the freezer overnight: a no-cook, no-churn, no-stress affair.
Equipment: You will need a 450g/1lb loaf tin, approx. 18x12x7cm/12x5x3in.