Lemon Meringue Ice Cream Cake
This stunning Australian dessert is deceptively simple to assemble. Slices of Madeira cake form the base, which is then filled with a folded mixture of broken meringue nests and crème fraîche. Lemon curd is dolloped throughout before the whole creation is frozen solid. The result is a beautiful, no-bake ice cream cake, perfect for finishing a special lunch or dinner. It requires only 20 minutes of active preparation before a long chill.
Ingredients
- bought slab of madeira cake
- 8 meringue nests
- 500ml tub crème fraîche
- jar of good quality lemon curd
- red summer berries to decorate
Method
- Prepare a 20cm round springform tin by lining its base with greaseproof paper. Slice the Madeira cake and use the pieces to cover the tin's base completely, filling any gaps with extra cake bits.
- In a large bowl, break the meringue nests into chunks. Add the entire tub of crème fraîche and gently fold them together. Spoon large dollops of this mixture and the lemon curd into the prepared tin, taking care not to mix them. Use a palette knife to smooth the top, then tap the tin firmly on the counter to settle the contents. Place in the freezer for at least 4 hours.
- To serve, release the cake from the springform tin and transfer it to a plate. Finish by decorating the top with a selection of red summer berries.
Nutrition (per serving)
Calories464 kcal
Fat26 g
Saturates14 g
Carbs57 g
Sugars37 g
Fibre1 g
Protein5 g
Sodium204 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisineaustralian
