Method

• 1.
  Whisk egg whites in a clean, dry bowl until soft peaks form. Add 2 tbs of sugar and whisk to stiff peaks. Sift remaining sugar and icing sugar into another bowl. Whisk into egg white mixture and keep whisking until firm peaks form. Transfer to a piping bag.
• 2.
  Preheat the oven to 110°C. Trace two 23cm diameter circles on a sheet of baking paper, turn paper over and place on a baking tray. Starting from centre and working outwards in a spiral, pipe 2 meringue discs, using circles as a guide. Bake for 1 1/2 hours. Set aside to cool.
• 3.
  For the coffee ice-cream, whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Bring milk to the boil with the coffee in a saucepan. Set aside to infuse for 10 minutes. Strain through a fine sieve into a jug and add more milk to make 2 cups (500ml), if needed. Slowly pour into egg mixture, while whisking. Return custard to the pan and use a wooden spoon to stir over low heat until it coats the back of the spoon. Strain into a clean bowl set over a large bowl of ice to cool. Stir in cream, add to an ice-cream machine and churn.
• 4.
  For the creme fraiche ice-cream, whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Heat milk in a saucepan and, as soon as bubbles start to appear, remove from heat and slowly pour onto the egg mixture, while whisking. Return custard to the pan and use a wooden spoon to stir over low heat until it coats the back of the spoon. Strain into a clean bowl set over a large bowl of ice to cool. Stir in creme fraiche and churn in an ice-cream machine.
• 5.
  To assemble, trim meringue discs to fit the cake tin. Place 1 in the bottom, spoon over the coffee ice-cream and top with the other meringue disc. Spoon over the creme fraiche ice-cream, smooth the surface and freeze for 4 hours until firm. Before serving, let the cake sit at room temperature for 15-20 minutes. Run a hot knife around the edge of the tin, release the springform tin and remove. Cut the cake into wedges and place on serving plates. Dust with cocoa powder and serve immediately.