Strawberry Meringue Gelato Cake
Strawberry Meringue Gelato Cake

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, strawberry meringue gelato cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Meringue Gelato Cake is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Strawberry Meringue Gelato Cake is something which I’ve loved my entire life.

We made this delicious dessert mixing raspberries, blueberries and strawberries, that match perfectly with gelato and meringues. 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.

To get started with this recipe, we must prepare a few components. You can cook strawberry meringue gelato cake using 11 ingredients and 14 steps. Here is how you can achieve it.

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

The cake sits on a chocolate fudge base and is coated with Italian meringue. The Bombe Alaska is available in two sizes: regular. Experience the world of Gelato Messina cakes, each lovingly hand-made by our gelato chefs. Move over boring ice-cream cakes, make way for Dr Evil's Magic Mushroom made from dark chocolate gelato.

Steps 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.

Our gelato cakes are weird & wonderful all lovingly hand-made from scratch by our in-house. But this gelato cake comes from quite literary roots, reminding us that we should be open to finding cooking inspiration in all sorts of places: dusty The frozen cake is downy, like a more weightless icebox cake, with gentle crackles of meringue and chocolate that melt away quickly on your tongue. I made delicious strawberry meringue cake for new year. If you dry the meringue disks completely and the disks are thick enough, then unlike 'fragile traditional pavlova', this layered cake holds its shape pretty well. See more ideas about Meringue, Meringue cookies, Desserts.

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