Strawberry Meringue Gelato Cake
Strawberry Meringue Gelato Cake

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, strawberry meringue gelato cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

We made this delicious dessert mixing raspberries, blueberries and strawberries, that match perfectly with gelato and meringues. To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. This light, flourless cake recipe features crispy, chewy rounds of almond meringue layered with strawberries and whipped cream.

Strawberry Meringue Gelato Cake is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Strawberry Meringue Gelato Cake is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to 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. Prepare fresh egg whites
  3. Get white sugar
  4. Take water
  5. Take liquid glucose or light corn syrup
  6. Make ready strawberries
  7. Take strawberries, washed, dried and hulled
  8. Get icing/confectioner's sugar
  9. Prepare white sugar
  10. Prepare cream
  11. Get double/heavy cream

Watermelon & amp; Strawberry sorbet, Yoghurt gelato, green tea & amp; pistachio cake, covered in Italian meringue, topped with freeze-dried raspberry and pistachio. The cake sits on a chocolate fudge base and is coated with Italian meringue. The Bombe Alaska is available in two sizes: regular. Spread a layer of meringue on top of the sponge batter in each tin, and sprinkle the almonds evenly over.

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.

Whip the double cream, and hull. Instant Italian Inspiration from bestselling food writer Nigella Lawson. A Meringue Cake is a delightful combination of a tender yellow butter cake and a crisp meringue. Delicious filled with softly whipped cream and fresh strawberries. Meringue Gelato Cake With Chocolate SauceNigella.

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