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This Ice Cream Cake is a bit of a tricky customer but it's worth all the effort - a perfectly summery pudding and great for a special occasion. Serves: 8 Start to finish: 15 minutes plus five hours in the freezer 4 eggs 200g sugar 200g mascarpone or cream cheese 400ml double cream 1-2 individual meringue bases Berries or flowers to decorate Separate the egg yolks from the whites. Beat the sugar and yolks until it is fluffy(-ish, my whisk is rubbish so it never looked particularly fluffy, but it still worked). Then stir in the mascarpone or cream cheese. Whip the cream until fluffy and fold it into the yolk mixture. Whip the egg whites until firm and fold into the mixture. Layer the meringue and the ice cream mixture in a jelly mold starting with the ice cream and then layering in broken pieces of meringue. Cover the cake with cling film and freeze for at least five hours. Dip the outside of the mold ((I used one of those old-fashioned glass ones, but I think silicone would be easier), into warm water to loosen the cake. Decorate. Eat. All in one sitting. Yup. You have to. Otherwise you have to slightly defrost to serve up, and then re-freeze to store it and that doesn't do the pudding any favours. Leila also says you shouldn't store it in the freezer for more than a few days as it absorbs other smells really easily. I'd suggest making it the morning of when you want it, and taking it out of the freezer at least 10 minutes before you want to eat it, otherwise it can be a bit too hard. If you enjoyed our video then subscribe to our channel / crumbsfood Follow us on Twitter / @crumbsfood and 'Like' us on Facebook https://www.facebook.com/pages/Crumbs... and finally for all things Crumbs check out our Blog: http://crumbsfeedyourfamily.blogspot.... If you have any ideas, thoughts, or recipes you'd like to share do get in touch. We would LOVE to hear from you Claire & Lucy xx