Instructions

Make the Cake

1. Preheat the oven to 375°F. Line a half sheet pan with parchment paper.
2. In a small bowl, combine the cocoa and boiling water, whisk until smooth and set aside
3. Combine the eggs, sugar, vanilla and pinch of salt in a mixer bowl. Set the bowl over a pan of simmering water (make sure the bowl doesn't touch the water).
4. Whisk until the sugar melts and the eggs are a little warmer than body temp. Remove from the heat, move the bowl to a stand mixer or use an electric hand mixer. Add vanilla and whisk on medium speed until the eggs are "ribboned" (see note 2).
5. Whisk a cup of the egg mixture into the cocoa mixture.
6. Sift the flour over the remaining eggs and gently fold until the flour is barely incorporated.
7. Fold in the cocoa mixture and the melted butter, careful not to over-fold and deflate the batter.
8. Gently pour the batter into the prepared pan and smooth to an even layer.
9. Bake until the center of the cake springs back when lightly touched, about 10 minutes.
10. Set the cake aside to cool completely.
11. Churn the ice cream according to the directions for your ice cream machine or use slightly softened ice cream.
12. While the ice cream is churning, lift the cake out of the pan, leaving the parchment paper attached. Flip the cake onto a clean sheet of parchment and peel off the old parchment. Flip the cake back over and remove the parchment from the top. The cake needs to be completely cooled before filling.
13. Spread the soft ice cream in an even layer over the cake. Use the parchment paper to lift the long edge of the cake closest to you and roll the cake, using the parchment to lift and curl the cake. Flip the roll, seam side down and wrap with the parchment paper. Set on a sheet pan and freeze until solid, at least 3-4 hours.

Make the Meringue & Serve

1. Preheat the oven to 500°F if you don't have a propane torch.
2. Whip the egg whites with the cream of tartar until foamy. Slowly add the sugar and whip to full peak on medium speed.
3. Remove the cake roll from the freezer and unwrap. Place the cake back on the sheet pan. Pipe or spread the meringue onto the cake, including the two ends. If spreading use a small spatula to create peaks and swirls on the surface of the meringue.
4. Use the propane torch to brown the entire surface of the cake. Alternately, place the cake into the oven and bake until the meringue is golden brown, about 3-4 minutes.
5. Serve immediately.

Instructions

1. Combine the milk and cream in a small saucepan and heat over medium high heat until scalding hot. While the milk heats up, whisk together the yolks, sugar, salt and vanilla in a small bowl.
2. Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
3. Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and pour into a bowl.
4. Grab a handful of the freeze dried berries and crush them in your fist over the bowl. Toss the handful into the bowl and continue adding the rest of the freeze dried berries. Stir the berries into the custard. They'll start out floating but will sink as they absorb moisture.
5. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
6. Churn the ice cream according to the directions for your ice cream machine. The strawberries should have softened while the mix was chilling and will break down as the ice cream churns. You can add a few drops of red food coloring to enhance the color if you'd like.
7. When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.