Courtesy of a recipe card from a local supermarket. I'm going to try this for Sunday's dessert.
This stunning frozen dessert combines layers of crisp meringue with summer fruit sorbet, clotted cream ice cream and fresh raspberries.
Preparation time: 40 minutes, plus at least 6 hours freezing
Cooking time: 1 hour
4 medium egg whites
225g caster sugar
2 tsp vanilla extract
500ml tub Simply Sorbet English Summer – this is a sorbet flavoured with elderflowers, but lemon might be a good substitute!
½ x 1 litre tub Clotted Cream Ice Cream (or as this is probably unavailable outside the UK, you could use a good vanilla ice cream)
150g fresh raspberries, washed
2 tbsp Cassis liqueur (you could use a blackcurrant cordial if you don’t like alcoholic drinks)
Icing sugar, for dusting
Preheat the oven to 140°C, gas mark 1. Line 3 separate, lightly greased baking trays with baking parchment and draw a 20cm-diameter circle on the middle of each piece of parchment.
Whisk the egg whites until stiff. Gradually whisk in the sugar, 2 tablespoons at a time, until stiff, thick and glossy, then fold in the vanilla extract. Divide the mixture between the 3 circles and spread flat, leaving a 2cm gap around the edge of each circle to allow for spreading. Cook for 1 hour, or until crisp. Leave to cool.
Remove the sorbet and ice cream from the freezer 15 minutes before needed, to allow them to soften. Remove the meringue discs from the baking parchment. Set 1 disc in the base of a 20cm round springform cake tin (if necessary, trim the edges). Place the sorbet in a bowl, stir slightly then spread over the meringue. Place 1 of the remaining meringues on top. Place the ice cream in a bowl and fold in half the raspberries and the liqueur, crushing the fruit. Spread over the meringue, then top with the third meringue.
Cover with clingfilm and freeze for at least 6 hours. To serve, remove from the tin and place the gâteau on a plate. Scatter with the remaining raspberries and dust with icing sugar. Leave the meringue to stand for 5 minutes to soften slightly, then cut into slices and serve.
This stunning frozen dessert combines layers of crisp meringue with summer fruit sorbet, clotted cream ice cream and fresh raspberries.
Preparation time: 40 minutes, plus at least 6 hours freezing
Cooking time: 1 hour
4 medium egg whites
225g caster sugar
2 tsp vanilla extract
500ml tub Simply Sorbet English Summer – this is a sorbet flavoured with elderflowers, but lemon might be a good substitute!
½ x 1 litre tub Clotted Cream Ice Cream (or as this is probably unavailable outside the UK, you could use a good vanilla ice cream)
150g fresh raspberries, washed
2 tbsp Cassis liqueur (you could use a blackcurrant cordial if you don’t like alcoholic drinks)
Icing sugar, for dusting
Preheat the oven to 140°C, gas mark 1. Line 3 separate, lightly greased baking trays with baking parchment and draw a 20cm-diameter circle on the middle of each piece of parchment.
Whisk the egg whites until stiff. Gradually whisk in the sugar, 2 tablespoons at a time, until stiff, thick and glossy, then fold in the vanilla extract. Divide the mixture between the 3 circles and spread flat, leaving a 2cm gap around the edge of each circle to allow for spreading. Cook for 1 hour, or until crisp. Leave to cool.
Remove the sorbet and ice cream from the freezer 15 minutes before needed, to allow them to soften. Remove the meringue discs from the baking parchment. Set 1 disc in the base of a 20cm round springform cake tin (if necessary, trim the edges). Place the sorbet in a bowl, stir slightly then spread over the meringue. Place 1 of the remaining meringues on top. Place the ice cream in a bowl and fold in half the raspberries and the liqueur, crushing the fruit. Spread over the meringue, then top with the third meringue.
Cover with clingfilm and freeze for at least 6 hours. To serve, remove from the tin and place the gâteau on a plate. Scatter with the remaining raspberries and dust with icing sugar. Leave the meringue to stand for 5 minutes to soften slightly, then cut into slices and serve.
