Nigella Lawson served up a passion fruit ice cream cake with a coconut caramel sauce on Nigella: At My Table.
The ingredients are: 300ml double cream, 4 passion fruit, 4 tsp orange liqueur and 8 shop-bought meringue nests.
For the coconut caramel sauce: 50g unsalted butter, 50g soft light brown sugar, 50g caster sugar, 3 tbsp golden syrup and 250ml coconut cream (not creamed coconut).
See the recipe in Nigella’s new book titled: At My Table: A Celebration of Home Cooking
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