Strawberry Meringue Gelato Cake

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Strawberry Meringue Gelato Cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Strawberry Meringue Gelato Cake is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Strawberry Meringue Gelato Cake is something that I have loved my entire life.

Many things affect the quality of taste from Strawberry Meringue Gelato Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Meringue Gelato Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Strawberry Meringue Gelato Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Strawberry Meringue Gelato Cake using 11 ingredients and 14 steps. Here is how you can achieve it.

This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising.

Ingredients and spices that need to be Take to make Strawberry Meringue Gelato Cake:

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

Instructions to make 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.

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So that is going to wrap this up with this special food Recipe of Quick Strawberry Meringue Gelato Cake. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!