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Berry Meringue Ice cream Cake

28th July 2021 By Louise 2 Comments

Berry Meringue Ice cream Cake

Berry Ice cream Cake

At last the berry fruit are ripe! Over the past few weeks I’ve been keeping an eye on the bushes, hoping for a bountiful crop, I’m not disappointed.  While most of them are served very simply, for breakfast or dessert with natural Greek-style yogurt, it’s always lovely to make a show-stopper pudding to celebrate the best of the seasonal fruit.  Now I’m going to tell you why I love this Berry Meringue Ice cream Cake so much…

In my family, there are a few special desserts that always appear at certain times of year. There’s my make-ahead Kladdkaka (Swedish squidgy chocolate cake), so delicious and simple, it can be popped in the freezer to then thaw and serve with freshly whipped cream and berries.  Or there’s my Panna Cotta recipe with a seasonal accompaniment, it’s always a winner.  However I’m more than just a little obsessed with this new invention.  With a nutty meringue base, featuring ripe and juicy summer fruit, combined with vanilla cream, if I may blow my own trumpet for a moment, it’s beyond delicious.  

This dessert takes the stress out of dinner party cooking.  It can be prepared days in advance and made in many number of carnations.  Apricots or peaches would work wonderfully well with the nut clustered meringue too.

Blackcurrants

Blackcurrants

I have used blackcurrants, raspberries and redcurrants in this cake.  Redcurrants are not always readily available I know.  An easy substitution is just to use raspberries or strawberries.  If you like a productive day out and live local to me Copas Farms have a brilliant selection of pick-your-own fruit and vegetables.

Berry Meringue Ice cream Cake

Berry Meringue Ice cream Cake

This recipe may seem a little long however it really isn’t complicated, the sweet and delicious result is absolutely worth the effort.

Berry Meringue Ice cream Cake
Print Recipe
5 from 1 vote

Berry Meringue Ice cream Cake

A Delicious, nutty and sweet berry meringue Ice cream cake with vanilla. Definitely one for the berry lovers out there!
Prep Time45 mins
Cook Time45 mins
Freezing10 hrs
Total Time11 hrs 30 mins
Course: Dessert
Keyword: dessert,, gluten free,, pudding,, seasonal,
Servings: 8 people

Equipment

  • 23cm cake tin, electric whisk

Ingredients

Pistachio Meringue Base

  • 45 g unsalted pistachios roughly chopped
  • 1 egg white keep the yolk for the ice cream
  • 50 g caster

Fruit Sauces

  • 150 g raspberries & redcurrants
  • 150 g blackcurrants
  • 290 g caster sugar
  • 2 tsp lemon juice

Ice cream

  • 250 ml double cream
  • 60 g caster sugar
  • 3 egg yolks
  • 2 egg whites
  • 2 tsp vanilla bean paste
  • A few extra berries to garnish the cake.

Instructions

  • Preheat oven 155°C fan.
  • Begin with the pistachio meringue base. Take a large piece of parchment paper, with a pencil draw around the cake tin, place the paper on a baking sheet. Whisk the egg white until stiff peaks form, add the sugar a teaspoon at a time. When the meringue is thick and glossy, fold in all but 2 tsp of the pistachios. Pour the meringue onto the parchment, with a palette knife spread it out to form a 23cm disc. Bake for 45 minutes. Cool.
  • Put the blackcurrants, 1 teaspoon lemon juice and 145g caster sugar into a small saucepan with 2 tablespoons water. Bring to the boil, then simmer for 5 mins or until the fruit is soft. Remove and cool a little. Press the mixture through a fine sieve into a bowl to remove the seeds and skins, (a ladle is really good for this job). Repeat with the raspberries and redcurrants. You should end up with 240g of each, so make sure you push through all the pulp. Set to one side to cool.
  • Cut a large freezer bag down one side. Line the cake tin. Make sure there’s plenty of overhang, to aid removing the cake from the tin. (I don’t use clingfilm because I find it tears easily). Place the meringue disc in the bottom of the tin, you may need to trim it a little.
  • Now for the ice cream: separate the eggs, place the 3 egg yolks and the sugar in a medium bowl with the vanilla bean paste. Whisk until pale and thick. In a separate bowl, whip the cream until it’s the consistency of thick yogurt. Fold into the egg yolks. Wash the whisk, now whip up the 2 egg whites until stiff peaks form. Fold one tablespoon into the cream mixture until fully incorporated. Then gently fold in the remainder. Pour half of the mixture into the cake tin. Now drizzle one third each of the two cooled fruit sauces here and there on the top. Add the remaining mixture, then add a little over a third of each sauce, leaving some for serving. Sprinkle with the remaining chopped pistachios. Pop it in the freezer, without covering. Once it’s been in the freezer for a couple of hours, then cover and continue to freeze 8 hours.
  • Remove the cake from the freezer approximately 10 minutes before serving. Place on a plate, and decorate with fresh berries. Serve with the remaining fruit sauces, I blend them.

Tips:

  • select ripe, but not too ripe berries.
  • No need for an ice cream maker however I do recommend using an electric whisk.
  • store in the freezer, wrapped for up to 3 weeks.

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Filed Under: Cakes, Desserts Tagged With: dessert, garden glut, Gluten free, seasonal

Previous Post: « Vegetarian Mushroom Stuffed Peppers
Next Post: Lavender and Lemon Shortbread Biscuits »

Reader Interactions

Comments

  1. helan

    22nd August 2021 at 10:37 am

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply
    • Louise

      22nd August 2021 at 5:07 pm

      Thank you Helen, I appreciate your feedback. My family and friends certainly approved too :-))

      Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
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A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

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Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

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Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

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Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

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edible flowers and herbs to decorate.
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