Ice cream meringue cake recipe

Ice cream meringue cake recipe

This showstopper French dessert has layers of crisp meringue discs sandwiched between ice cream and raspberry sorbet.

You will need: 2 baking sheets lined with baking paper drawn with 20cm (8 inch) circles; 2 x 20cm (8 inch) springform tin.

Recipe from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.

Ingredients

  • 3 large egg whites
  • 0.2 tsp cream of tartar
  • 175 g caster sugar
  • 1 kg vanilla ice cream
  • 500 g raspberry sorbet
  • 250 ml double cream, whipped
  • 1 tsp vanilla paste
  • 80 g raspberries, to decorate
  • 3 large egg whites
  • 0.2 tsp cream of tartar
  • 6.2 oz caster sugar
  • 2.2 lbs vanilla ice cream
  • 17.6 oz raspberry sorbet
  • 8.8 fl oz double cream, whipped
  • 1 tsp vanilla paste
  • 2.8 oz raspberries, to decorate
  • 3 large egg whites
  • 0.2 tsp cream of tartar
  • 6.2 oz caster sugar
  • 2.2 lbs vanilla ice cream
  • 17.6 oz raspberry sorbet
  • 1.1 cups double cream, whipped
  • 1 tsp vanilla paste
  • 2.8 oz raspberries, to decorate

Details

  • Cuisine: French
  • Recipe Type: Cake
  • Difficulty: Medium
  • Preparation Time: 25 mins
  • Cooking Time: 60 mins
  • Serves: 8

Step-by-step

  1. Heat the oven to 160°C/140°C fan/315°F/gas mark 3.
  2. First, make the meringue. Whisk the egg whites in a stand mixer with the cream of tartar until they form soft peaks. Add the caster sugar 1 tablespoon at a time, making sure the sugar is fully incorporated before adding the next spoonful. Once you have used up all the sugar, whisk until the meringue is thick, glossy and forms stiff peaks.
  3. Using the 20cm (8inch) circles on the baking paper as a guide, spread half the meringue on each sheet of baking paper, to form 2 circles. Smooth each surface with a palette knife and place the trays in the oven to bake the meringues for 1 hour, until crisp.
  4. Turn off the oven, and without opening the oven door, leave the meringues to cool in the oven for 1 hour.
  5. Once cooled, remove the meringues from the oven and trim them to fit into the 20cm (8inch) tin. Place 1 meringue disc in the base of the tin.
  6. Cover the meringue base with half the vanilla ice cream, then cover the vanilla ice cream with all the raspberry sorbet, in an even layer. Use the remaining vanilla ice cream to cover the raspberry sorbet forming a third layer. Top this with the other meringue disc.
  7. Place the dessert in the freezer for at least 1 hour.
  8. Remove the dessert from the freezer 20 minutes before serving. To help free it from the tin, wrap a hot cloth around the sides for a few minutes. Transfer to a serving plate.

This recipe is from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.

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