Strawberry meringue ice cream cake

PUBLISHED: 06:10 23 June 2014

Strawberry meringue ice cream cake. Picture: Denise Bradley

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

600g strawberries

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.