'Meringue 2.0' – meringue with chocolate sauce and vanilla ice cream

First make the ice cream. In a small saucepan, heat the cream with the sugar and allow to reduce by half. Leave to cool

Transfer the mixture to a standing mixer with paddle attachment and start to mix. Carefully pour in liquid nitrogen until frozen, then reserve in the freezer

Preheat the oven to 85°C

To prepare the meringue, beat together all of the ingredients until stiff peaks form

Transfer the mixture into a piping bag. Line a metal tray with greaseproof paper and pipe circles of the meringue on top, about 10cm in diameter. Bake for approximately 3 hours, then remove from the oven and allow to cool

For the chocolate sauce, place the chocolate and butter in a small saucepan and gently melt. Remove from the heat and whisk until fully combined

Spread the chocolate sauce on a serving plate. Lightly crush the meringue, place in in the centre and add the whipped cream and ice cream. Complete with a disc of crushed meringue and a few salt flakes