Christmas ice cream cake
| Serves: | 6-8 |
Ingredients
- 1 plain fruit cake, sliced into 12 slices but kept together
- 1 lt pistachio ice cream
- 1 lt strawberry ice cream
- 100 g shelled pistachios
- 12 fruit mince pies
- 100 g cherries, halved and washed under hot running water then drained and dusted with flour
- 1 extra large egg yolk
- icing sugar, for dusting
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Cooking Instructions
- Use a loose-bottomed cake pan and lay the fruit cake piece by piece to complete a full layer – using slices will make it easier to cut through the frozen ice cream cake later.
- Smear with pistachio ice cream. Do the same with the second cake.
- Top with a layer of strawberry ice cream and place in freezer overnight.
For the meringue:
- With an electric beater, beat the egg whites until fluffy.
- Gradually add sugar and beat until combined and glossy.
- Remove cake from refrigerator 30 minutes before serving.
- Top with mince pies, fresh cherries and spoonful’s of meringue. Use a chef’s blowtorch and lightly brown the egg white.
- Sprinkle with pistachio and serve sliced with a glass of chilled bubbly on the side.
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