Strawberry Meringue Gelato Cake
Strawberry Meringue Gelato Cake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, strawberry meringue gelato cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Created with fresh strawberries and topped with strawberry butter cream icing. Strawberry Meringue Gelato Cake step by step. 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.

Strawberry Meringue Gelato Cake is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Strawberry Meringue Gelato Cake is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

The Meringue Gelato Cake (from Nigellissima) can be made in advance. 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.

Steps 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!

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. No bake strawberry and blueberry pies. Wanda makes a blueberry/strawberry NO BAKE pie.

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