One More Slice by Leila Lindholm

Author:Leila Lindholm
Language: eng
Format: epub
Publisher: IMM Lifestyle

not-too-difficult summer ice cream cake

This sweet, summery cake should be served slightly frozen. You shouldn’t store it for more than a few days in the freezer because it easily absorbs the smell of the freezer. You can make it either with mascarpone or cream cheese. Both are wonderful.

SERVES 8

4 free-range eggs

200 g (7 oz) sugar

200 g (7 oz) mascarpone

400 ml (14 fl oz) double cream

1–2 meringue bases (bought is fine), broken into pieces

fresh white currants, to decorate

1. Separate the egg yolks from the whites.

2. Beat sugar and yolks until fluffy, then mix in the mascarpone.

3. Whip the cream until fluffy and fold it into the yolks.

4. Whip the egg whites until firm then fold into the mixture.

5. Layer meringue and the ice cream mixture in a jelly mold, starting with the ice cream and then layering in broken pieces of meringue.

6. Cover the cake with cling film and freeze for at least 5 hours.

7. Dip the outside of the mold into warm water to loosen the cake. Serve with whit or red currants or other berries.

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