Strawberry Meringue Ice Cream Cake
Serves 6 – 8 EASY 30 mins + 4 hours to set
250ml (1 cup) fresh cream
250g mascarpone cheese
5ml (1 tsp) vanilla extract
15ml (1 tbsp) icing sugar
4 ready-made meringue nests
200g strawberries, chopped
45ml (3 tbsp) strawberry jam
SYRUP
100g strawberries, roughly chopped
50g (¼ cup) castor sugar
- Line a loaf tin with plastic wrap, leaving plenty of overlap to wrap over the top of the ice-cream cake.
- Whip together the fresh cream, mascarpone, vanilla and icing sugar until thick, but not stiff.
- Break the meringues into bite-size pieces and fold into the cream mixture.
- Mix the strawberries with the jam and lightly fold through the cream.
- Spoon into the loaf tin. Fold over the plastic wrap, making sure all the mixture is covered. Freeze until set, about 4 hours, or overnight.
- For the syrup, heat the strawberries and sugar in a saucepan over low heat until the sugar has dissolved and the strawberries have begun to break down. Cool and chill before serving.
- To serve, allow the ice-cream cake to stand for 5 minutes to defrost slightly then unwrap the plastic wrap. Turn out onto a serving platter and slice. Serve with the syrup.
Recipe and Image: Food & Home Entertainment
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