Strawberry meringue ice cream cake
PUBLISHED: 06:10 23 June 2014
Archant copyright 2011
It can be made well ahead of time and is brilliant for feeding large numbers. I serve slices with a selection of summer fruits. It is best made with home-made meringues, but you could cheat and buy good quality ready-made ones.
75g broken meringues
600ml double cream
1 dsp icing sugar
2tsp lemon juice
A cling film lined 2lb loaf tin
1 Lightly break up the meringues into small pieces; it’s best by hand as a processor will turn them into powder.
2 Chop the strawberries into small pieces, sprinkle the icing sugar over the fruit then, using a fork, crush them.
3 Whip the double cream until the whisk leaves a trail, though not too stiff.
4 Stir the crushed strawberries into the cream and add the lemon juice. Then gently fold in the meringue pieces.
5 Pour the mixture into the prepared loaf tin and freeze.
6 Serve with a large bowl of summer fruits.