Nigella lawson’s meringue gelato cake with chocolate sauce
Cakes
Italian cuisine
Much of the wonder of this dessert may lie in its semihomemade ease—you’re doing little more than bashing up store-bought meringues and folding them into whipped cream. But this gelato cake comes from quite literary roots, reminding us that we should be open to finding cooking inspiration in all sorts of places: dusty books at estate sales, our elders’ recipe boxes, or the yellowed clippings that flutter out of an old birthday card. In this case, it did help that Nigella Lawson could read Italian. <br /> <br />Lawson is a self-proclaimed lover of languages (you can sense this as you read her lyrical recipe writing and occasional invented words). She found the basic notion of this recipe in an Italian book from 1986 by chef and culinary philosopher Gioacchino Scognamiglio. It called for an obscure liqueur, which she tracked down and studied; her version is modified for boozes we can more easily find. The frozen cake is downy, like a more weightless icebox cake, with gentle crackles of meringue and chocolate that melt away quickly on your tongue. Recipe adapted slightly from <a href="https://food52.com/shop/products/4699-presale-signed-copy-genius-desserts-by-kristen-miglore"><strong>Genius Desserts</strong></a> (Ten Speed Press, September 2018).
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