AuthorEmily GrayCategoryDesserts, Emily\'s Kitchen & Bar, Ice Cream, Vegetarian
1 Shop bought slab of madeira cake
8 Meringue nests
500 ml Crème fraîche
1 Jar of good quality lemon curd
To decorate:
Red summer berries
1
Line the base of a 20cm round springform cake tin with baking parchment.
2
Cut the madeira cake into 1cm slices, then use these two line the base of the tin.
3
Fill in the gaps between the slices with small pieces of cake.
4
Break the meringues into pieces and place them in a large bowl.
5
Tip in the crème fraîche, then fold the mixture together.
6
Dollop large spoonfuls of the meringue mixture and lemon curd into the tin but don’t stir together.
7
Level the top of the mixture with a palette knife, then tap the tin on the work surface to make sure the mixture is packed down.
8
Freeze for at least 4 hours.
9
When ready to serve, remove the cake from the tin, then place on a serving plate.
10
Decorate with red summer berries.
Ingredients
1 Shop bought slab of madeira cake
8 Meringue nests
500 ml Crème fraîche
1 Jar of good quality lemon curd
To decorate:
Red summer berries