Based on a Nigella Lawson recipe – who found it in an old Italian cook book!
Line a 1lb loaf tin with clingfilm, leaving plenty to cover the top. Whip 300ml double cream until thick,
then fold in 50g finely chopped dark chocolate. Crumble 100g shop-bought meringue nests and fold this into
the cream. Spoon this into the loaf tin, smooth the top and cover with the clingfilm, then freeze overnight,
until nice and solid. When ready to serve, make a chocolate sauce: pour 300ml double cream into a saucepan
and add 130g chopped dark chocolate. Heat gently, stirring all the while, until the chocolate melts
and the mixture is smooth. Let cool until just warm, whisking from time to time, to ensure it stays smooth.
To serve, remove the gelato from the freezer and its tin, unwrap and cut into thick slices. Drizzle over
the chocolate sauce and decorate with a few fresh raspberries.