Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, strawberry meringue gelato cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

The Meringue Gelato Cake (from Nigellissima) can be made in advance. In the Nigellissima book there is a section which gives make ahead instructions and for the Meringue Gelato Cake it is suggested that the cake is at its best if eaten within a week of making. This is partly as the meringue will tend to soften as it stands.

Strawberry Meringue Gelato Cake is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Strawberry Meringue Gelato Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have strawberry meringue gelato cake using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Meringue Gelato Cake:

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

Meanwhile, in a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. My family loves all things meringue!

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.

From crisp meringue cookies, to meringue topped pies to desserts like this dreamy Strawberry Pavlova, Strawberry Vanilla Cream Pie and this Strawberry Filled Meringue Roulade. Raspberries and blueberries are definitely not at their peak in early spring, but I've found some incredibly fragrant and sweet strawberries at the. Pulse together strawberries, icing sugar and double cream in a food processor or blender until smooth. Break up the meringue and stir most of it into the mixture. Whip the cream until thick but still soft.

So that’s going to wrap this up with this exceptional food strawberry meringue gelato cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!