Swiss Meringue Ice Cream Cake
Swiss Meringue Ice Cream Cake
A practical Swiss Meringue Ice Cream Cake recipe with measured ingredients and a step-by-step method. Ready in about 40 minutes.
Total time: 40 minutes
Ingredients
- 1 Litre/1 3/4 Pints Vanilla, Coffee Or Chocolate Ice Cream
- 50G/1 3/4Oz Dark Chocolate, In Drops Or Broken Into Pieces
- 125G/4 1/2Oz Butter, Softened, Plus Extra For Greasing
- 125G/4 1/2Oz Caster Sugar
- 2 Free-Range Eggs, Beaten
- 125G/4 1/2Oz Self-Raising Flour, Sifted
- 3 Free-Range Egg Whites
- 200G/7Oz Caster Sugar
- Pinch Cream Of Tartar
- 200Ml/7Fl Oz Double Cream
- 200G/7Oz Dark Chocolate, In Drops Or Chopped Into Pieces
- 1-2 Tbsp Rum Or Brandy (Optional)
Method
- Place ice cream in a large bowl and break up with a fork.
- Stir in chocolate drops i shaved the chocolate from top to bottom with a vegetable peeler and stir to combine.
- Freeze for 20 minutes.
- Preheat oven to 150c.
- Grease and line the base and sides of a 20cm loose bottomed loaf tin with baking paper.
- Line the base and sides of the tin with baking paper.
- Melt butter and pour into a mixing bowl.
- Add sugar, eggs and flour and mix well.
- Spoon into tin and smooth the top.
- Bake for 1 hour or until firm to the touch and springy to the touch.
- Let the cake cool in the tin.
- To make the meringues, combine egg whites, caster sugar and cream tartar in a metal bowl.
- Place over a saucepan of simmering water, whisking constantly.
- Cook for 8 minutes or until whites are stiff but not dry.
- Whisk in cream.
- Pour mixture into a large heatproof bowl and put bowl over a saucepan of simmering water.
- Whisk until melted and fluffy.
- Remove bowl from over the hot water.
- Let stand until cool enough to handle.
- Add chocolate drops and whisk to combine.
- Pour rum brandy on top of the cooled cake and let stand for 3 hours or overnight.
- Unmold cake and spread top and sides with warm ganache.
- Place back in the refrigerator for 30 minutes.
- Use a spatula to cut the cake into slices and serve.