Method

• 1.
  Line a 2L pudding tin with 2 layers of plastic wrap. Press coffee ice cream into the tin to cover base and sides. Freeze for 1 hour or until firm.
• 2.
  Preheat oven to 180°C. Grease a 22cm square cake pan and line with baking paper. To make the coffee cake, place butter, sugar, coffee, Kahlua and a pinch of salt flakes in a medium saucepan. Stir over medium heat until smooth. Transfer to a large bowl and set aside to cool.
• 3.
  Sift the flour and baking powder into a bowl. Whisk egg into the coffee mixture. Fold in half the flour mixture then half the sour cream until just combined. Repeat with remaining flour mixture and sour cream.
• 4.
  Pour mixture into the prepared cake pan. Bake for 15-18 minutes until the surface of the cake springs back when gently pressed. Set aside to cool completely.
• 5.
  Spoon hazelnut ice cream into the pudding tin and flatten the top with a spatula. Cut a circle of cake the same size as the base of your pudding tin. Press the cake round into the ice cream, brush with the extra coffee and return to the freezer until ready to coat with meringue.
• 6.
  For the Swiss meringue, place egg whites and caster sugar in a heatproof bowl. Place bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until mixture is white and doubled in volume. When you rub mixture between your fingers, you shouldn’t feel any grains of sugar, and it must feel hot. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form.
• 7.
  While meringue is whisking, remove pudding tin from the freezer. Turn the tin upside down onto a serving plate and gently release ice cream from tin. Peel back the plastic wrap.
• 8.
  Spread the Swiss meringue over the ice cream, creating swirls as you go. Using a blowtorch, torch the meringue. Serve immediately.