Start by blending your strawberries, you can do this in a blender, or a food processor, or you can just mash them with a fork. Once blended, push this mixture through a sieve to get out the seeds.

Pour this into a pot, mix in the sugar, then let this come to a boil over medium heat. Once it comes to a boil, lower the heat and let it simmer for about 2 minutes. You just want this to thicken slightly. Leave this to cool completely in your fridge.

Once this mixture has cooled, you can get everything else ready. Get an 8 inch wide bowl and line this with a few layers of cling film, leaving some extra overhang around the edge. Leave this aside.

In a large bowl, add the cream, condensed milk and vanilla. Whip this until the mixture thickens and you get firm peaks.

Fold your cheesecake cubes into this, then swirl the strawberry purée into this too.

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

Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch cake tin.

In a large bowl, add the cocoa powder and the hot water/coffee mixture, whisk these together. Now add the oil, buttermilk and eggs, whisk until combined.

Add the flour and both sugars into this and whisk just until you get a smooth batter.

In a separate small bowl, add the baking soda and vinegar. This mixture will start bubbling, just give it a quick mix, then pour it into your cake batter. Whisk until combined.

Pour this batter into your prepared cake tin, then bake at 180c/350f for around 35-40 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave this to cool. Then take it out of the tin, wrap the cake layer in cling film and leave in your fridge overnight.

The next day, place your cake layer onto a board or plate. I cut the top of the cake off, just to get a more even layer, but you don't need too.

Get your ice cream 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, just 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 is 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/ice cream. Use a blow torch to toast the meringue and then you are done. Enjoy!