Ingredients

  • 200ml whole milk
  • 200ml double cream
  • 200g Strawberry Flavour Italian-Style Gelato Mix
  • 50g cocoa powder
  • 6 tbsp boiling water
  • 175g butter, softened
  • 175g caster sugar
  • 230g self-raising flour
  • 1 tsp baking powder
  • 3 eggs, beaten
  • 4 tbsp milk
  • 285g Marshmallow Frosting

Instructions

  1. To make the gelato, place the milk and double cream into a large bowl, add the strawberry mix and whisk for 2 minutes with an electric hand mixer until thick and creamy. Line a large hemisphere pan with enough cling film to overhang the sides, half-fill with the gelato mix and chill in the freezer for 3 hours.
  2. Preheat the oven to 180°C/Gas 4. Grease and line a 23cm loose-based round deep cake tin with baking parchment. To make the chocolate sponge, add the cocoa powder and boiling water to a large bowl and mix to a paste. Add the butter, caster sugar, flour, baking powder, eggs and milk and beat until combined. Spoon into the tin and bake for 30-40 minutes, or until well risen and shrinking away from the sides.
  3. To assemble, turn your cooled sponge out onto a plate. Lift the gelato out of the pan using the cling film and place on top of the sponge, domed side up. Remove the cling film and trim the sponge to fit the gelato.
  4. Follow the instructions on the pack to make the marshmallow frosting. Using a palette knife, cover the gelato and sponge in a 1cm thick layer of frosting and gently toast the marshmallow peaks with a blowtorch until golden in colour.