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- Photo: Mowie Kay / Flickr
You’ll need an hour to prepare this beautiful ice cream cake with meringue and berry sauce. It’s a lengthy process because you’ll have to make some French meringue, some Chantilly cream and some berry compote. Allow a baking time of an hour and a half as well as two hours of freezing time. You’ll need a piping bag to pipe the meringue into ‘spirals and sticks’ and a supply of fresh vanilla and strawberry ice cream.
Berry sauce
For the berry sauce, measure 250 grams of naturally defrosted red berries, 25 grams of castor sugar, half a teaspoon of honey and 2 teaspoons of balsamic vinegar.
Drain the fruit and mix 40 ml of the juice with the honey, sugar and balsamic vinegar. Place this mixture into a pan and dissolve the sugar while stirring. Bring to a boil until it is thick. Allow to cool then mix in the drained fruit.
Chantilly cream
Prepare the Chantilly cream an hour before serving your dessert. Measure out 25 grams of icing sugar (sifted), the seeds from ½ a vanilla pod and 250 ml of chilled whipping cream. Mix the seeds and icing sugar in a bowl. Pour in the cream. Set your electric whisk on high and beat.
Ice cream
You will need 500 ml each of vanilla ice cream and strawberry ice cream. Remove the ice cream from the freezer 15 minutes before the end of the meringue’s baking time. Use a spoon to soften it.
Meringue
Measure out 3 egg whites at room temperature (without any sign of egg yolk), 100 grams of castor sugar and 100 grams of icing sugar. Pre-heat your oven to 90 degrees Celsius.
Whisk the whites until they hold their shape, add the castor sugar and beat until the eggs are firm. Sift in the icing sugar into the mix while folding it in. Pipe two solid spiral discs onto a non-stick baking sheet so that you end up with two solid ‘meringue circles’. Use a 12 cm pot as a guide but make your discs slightly smaller as you’ll need to fit them into the same pot later.
Then, using a wide piping nozzle, pipe four separate ‘sticks’ to the same length as your baking sheet. Bake the discs and sticks for an hour and a half then allow them to cool.
Prepare ice cream cake with meringue
Line the inside of your 12 cm pot with cling film (allow plenty of overlap on the sides). Place a meringue disc on the base, add the ice cream, pop the other meringue disc on top and freeze for two hours.
Lift the dessert from the mould, place it on a serving plate and smooth Chantilly cream over the sides. Cut the meringue sticks to the same height as the dessert and arrange neatly around the edges. Pipe Chantilly cream on the top and freeze for half an hour before serving with your berry sauce.
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