Pavlova and Chuckles ice cream is the actual perfect pairing

Stack it up and add a shimmer: this is a showstopping festive dessert.

Recipe by: Abigail Donnelly, Sadiqah Assur-Ismail, Jan Ras

*Selected products are available online

Meringue-and-Chuckles ice-cream cake

Serves 6 to 8
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 45 minutes per meringue

Preheat the oven to 140°C.
Beat the egg whites until stiff using a stand mixer.
Heat the sugar in the oven until warm to the touch (not melting). This will help to dissolve the sugar into the egg and reduce cracking and seeping. Add 1 T caster sugar at a time, beating for 30 seconds after every addition.
After all the sugar has been added, beat for 5 minutes until stiff and glossy.
Place a sheet of baking paper onto a baking tray and trace the outline of a 22 cm round baking tin. Spoon the meringue onto the circles, spreading it out thinly. Repeat at least three times.
Place in the oven and bake for 1 hour, then allow to cool.
Carefully remove the meringues from the baking tray and place one meringue into the baking tin, trimming with a knife if necessary – don’t worry if it cracks slightly. Spoon the ice cream onto the meringue. Repeat until all the meringues have been used. Freeze overnight.
To decorate, dust the Chuckles in edible shimmer and sprinkle over the cake.