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A dream to eat, and a doddle to make. Ever since my first pavlova, Iâve been utterly sold on the combination â smooth, chewy, sour-sweet and fragrant â 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.
