Strawberry Meringue Gelato Cake
Strawberry Meringue Gelato Cake

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, strawberry meringue gelato cake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Strawberry Meringue Gelato Cake. This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising. Fill the bottom of the ring with just churned strawberry gelato.

Strawberry Meringue Gelato Cake is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Strawberry Meringue Gelato Cake is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook strawberry meringue gelato cake using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Strawberry Meringue Gelato Cake:
  1. Get Italian meringue
  2. Get 4 fresh egg whites
  3. Prepare 1 1/2 cup white sugar
  4. Make ready 1/4 cup water
  5. Get 1 tbsp liquid glucose or light corn syrup
  6. Take strawberries
  7. Get 3 cup strawberries, washed, dried and hulled
  8. Take 1 tbsp icing/confectioner's sugar
  9. Get 1 tbsp white sugar
  10. Take cream
  11. Prepare 3/4 cup double/heavy cream

In the Nigellissima book there is a section which gives make ahead instructions and for the Meringue Gelato Cake it is suggested that the cake is at its best if eaten within a week of making. This is partly as the meringue will tend to soften as it stands. Whip the cream until thick but still soft. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur.

Instructions to make Strawberry Meringue Gelato Cake:
  1. To make the Italian meringue, put the sugar, water and glucose/corn syrup in a medium large pot. Put the eggs in the (scrupulously clean) bowl of a stand mixer.
  2. Set the heat under the pot to medium high, bring the sugar mix to the boil, swirling the pot to move the sugar once it dissolves.
  3. Use a sugar thermometer to check the temperature of the boiling syrup. Please be careful with hot sugar! When the temperature reaches 100C, start the whisk on the stand mixer to high.
  4. When the sugar reaches 116C (or the 'soft ball' stage), take the syrup off the heat and slowly pour into the fluffly egg whites, keeping the mixer on a medium high speed.
  5. Once all the syrup is poured in, turn the speed down to low, and leave it whisking until the egg whites have cooled, this can take up to thirty minutes.
  6. While this is happening, take half of the strawberries and the confectioner's sugar and blitz them in a food processor until smooth. Strain them through a sieve to remove any seeds, and keep in the fridge.
  7. Take the other half of the strawberries and slice them up. Reserve the nicest slices to decorate your cake, add the white sugar to the rest and leave to mascerate.
  8. Put the cream in a large bowl and whip to the consistency of soft ice cream (think of sundaes or Mr Whippy, in the UK)
  9. Take a loaf tin that holds at least six cups, you may need another container as this mixture can make up to ten cups worth…dampen it with a little water, shake off the excess, and line it with plastic wrap.
  10. Place the reserved strawberry slices in a pattern on the bottom of your lined loaf tin.
  11. Take the cream and spoon it into the meringue, along with the strawberry purée and the sliced strawberries. Fold it all together gently with a meal spoon, until it is just rippled.
  12. Spoon mixture into the prepared tin, any extra can be spooned into another lined container. The top if the main cake can be smoothed out with a spatula dragged across it, rather like a bricklayer smooths the cement on a brick wall. Do this over the other container to catch the excess mixture.
  13. Cover with plastic wrap and freeze until set. This will take at least 7-8 hours, but can be left overnight to firm up fully.
  14. Remove from the freezer 10 minutes before serving, pull the plastic wrap, turn onto a serving plate, remove the plastic wrap and use a bread knife soaked in hot water to cut slices.
  15. Ready to serve and ENJOY!

Whip the cream until thick but still soft. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Nigella's Strawberry Meringue Layer Cake from NIGELLA SUMMER has thin layers of sponge that are topped with meringue and then sandwiched with strawberries and cream. The cake layers can be made a day in advance, but we suggest assembling the cake just before serving. Store the baked cake layers in airtight containers in a cool, dry place.

So that’s going to wrap it up with this exceptional food strawberry meringue gelato cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!