Recipe of Perfect Strawberry Meringue Gelato Cake for Vegetarian Recipe

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Learn how to master the Baked Alaska, an impressive, flaming dessert of meringue, ice cream and cake. This meringue gelato cake is a frozen concoction from the great Nigella Lawson that sounds (and looks) (. and tastes) a lot fancier than the low-tech. Unwrap and unmould it onto a board and cut the frozen meringue cake into slabs to serve.

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, strawberry meringue gelato cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This strawberry meringue cake features layers of sweet cream and fresh strawberries sandwiched between thin rounds of homemade meringue. Serve this dessert in the springtime when strawberries are at their peak. See more ideas about gelato cake, gelato, desserts.

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To get started with this particular 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 cook that.

The ingredients needed to make Strawberry Meringue Gelato Cake:

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

I like to zig-zag a little chocolate sauce over each slice, and sprinkle a few raspberries. 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. 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.

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..

Be the first to rate & review! As stunning as it is delicious, this creamy strawberry-and-sour-cream gelato cake from Jon Snyder is the perfect centerpiece for summer celebrations. This light, flourless cake recipe features crispy, chewy rounds of almond meringue layered with strawberries and whipped cream. For the best results, avoid making the meringue layers on an overly humid or rainy day. Experience the world of Gelato Messina cakes, each lovingly hand-made by our gelato chefs.

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