At home with Kerrygold
Summer Berry ice-cream meringue cake
Ingredients
- For the Ice cream Cake:
- 12 meringue shells
- 500mls fresh cream
- 1 heaped tsp icing sugar
- For the Lemon Curd:
- 200g caster sugar
- 110g Kerrygold Pure Irish Salted Butter
- 3 eggs (M)
- 250mls lemon juice
- Zest of three lemons
- Choice of berries to decorate
- Mint, to serve
Directions
For the ice-cream cake:
- Line a large bowl/dish with a triple layer of clingfilm, crisscrossing one layer with the other, making sure there is a generous overlap. If you rub a little oil into the bowl first, it helps the clingfilm stick.
- Whisk the cream and icing sugar until medium to firm peaks.
- Break the meringue shells into the cream and fold gently until well mixed.
- Transfer into a cling film lined bowl/dish, patting down evenly. Cover with the cling and freeze overnight.
- Place everything except the butter in a bowl and whisk well.
- Place in the microwave on a low setting for one minute.
- Remove and then whisk in the butter.
- Continue to cook and whisk at one minute intervals until the curd starts to set. It should take three or four turns.
- Transfer into clean jars and allow to cool. Keep in the fridge.
- Decorate the ice-cream meringue cake with mint & berries of your choice.
- Drizzle the cake with as much lemon curd as so desired.
