Whipped cream and crushed meringue frozen together are a taste sensation. I don’t know where this concept first originated or which chef or cook can claim the idea for their own but I have seen it copied and reproduced in many cookbooks. Nigel Slater, Nigella Lawson and Rachel Allen all have excellent versions. Last year I created my own with dark chocolate and orange curd, which tasted so sublime I named it so.
For an extra special after dinner treat for Easter Sunday I experimented with frozen raspberries and white chocolate to create this version I’ve called an ice cream cake. It’s sliced like a cake and tastes just like soft whipped ice cream laced with tart raspberries, sweet white chocolate and crumbly meringue pieces. I’m pretty sure you’ll love this as much as my family do.
Ingredients (Serves 8-10)
600ml double cream
12 meringue nests (145g approx)
1/2 teaspoon vanilla extract
150g frozen raspberries plus fresh raspberries for serving
100g white chocolate chips
1. Line a 9 inch/23cm cake tin with 2 over hanging layers of cling film, lay one horizontally the other vertically across the bottom of the tin.
2. In a bowl whip the double cream until you reach the soft peaks stage, then stir in the vanilla extract.
3. Crush the meringue nests and crumble into the whipped cream.
4. Crush the frozen raspberries and crumble into the mixture, then add the white chocolate chips. Gently fold in so everything is mixed together.
5. Put the mixture into the lined cake tin and then cover the top with the over hanging cling film. Freeze overnight.
6. Remove from the freezer 20 minutes before serving and slice with a sharp knife. Serve with extra raspberries.
With hopefully the warmer weather approaching I think this dessert would be delightful to enjoy with family and friends at a garden picnic or barbecue.
Until next time.