Start by getting a bowl, you want the top of the bowl to be around 8 inches in diameter. It doesn't need to be exactly this size, but around 8 inches just so that the top of the bowl is the same size as your cake tin.

Line this bowl with a few layers of cling film, leaving some extra overhang around the edge. Leave this aside.

In a separate large bowl, add the cream, and vanilla. Whip until you get soft peaks.

Add the condensed milk and mango pulp into this, whisk these in.

Add this mixture into your prepared bowl, cover the top with the cling film that was overhanging, then leave this in your freezer overnight.

Start by pre-heating your oven to 180c/350f. Also line an 8 inch cake tin, make sure NOT to grease this, just add a circle of baking paper to the bottom of the tin.

In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites become foamy, slowly pour in the first 60 of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.

In a separate large bowl, add the egg yolks, the second 60g of sugar and the vanilla. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take 1-2 minutes.

Add the oil and water into this, whisk until combined. Now add the flour, baking powder and salt. Whisk just until you get a smooth batter.

Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.

Pour this into your cake tin then bake in your pre-heated oven for around 45-50 minutes. It is done when a toothpick inserted into the centre comes out clean.

As soon as this comes out of the oven, flip this upside down onto a wire rack. DON'T take it out of the tin, just leave it in the tin upside down. Leave it like this to cool for 30 minutes.

Once cooled, you can turn it over. Cover the top of the tin with cling film, then leave this in your fridge until the next day.

Take your cake layer out of the tin. At this point I cut the top of the cake layer off, just to have a more flat even layer. This is optional though.

Place this onto a cake board.

Get your ice cream out of the bowl and place this on top of the cake layer, upside down. Remove the cling film, then place this back into your freezer.

In a pot, add some water and place this onto medium heat. Let this come to a simmer.

In a bowl, mix together the egg whites, sugar and salt. Place this on top of the pot with the simmering water. Make sure that the water is not touching the bottom of the bowl, if it is, pour some of the water out.

Keep heating this, whiles stirring, until all the sugar has dissolved. To check this, just rub some of the mixture between your fingers. If you can no longer feel any grains of sugar, it's ready.

Take this off the simmering water, then whip it until you get stiff peaks. At this point also mix in the vanilla.

Spread this over your cake, then use a blow torch to toast the meringue.

Now it is done, cut into it and enjoy!