Meringue and Strawberry Ice Cream Cake
3 extra large or jumbo eggs
1 x 125 g Ina Paarman’s Meringue Mix
600 g strawberries, washed, hulled and cut into halves lengthways, reserve some of the best whole berries for garnish
½ cup (125 ml) strawberry jam
¼ cup (60 ml) water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix (reserve 2 T to stabilise cream topping)
2 cups (500 ml) fresh cream
a few drops red food colouring
150 g strawberries
2 T (30 ml) sugar
2 t (10 ml) balsamic vinegar
red food colouring, a few drops
1 cup (250 ml) fresh cream
2 T (30 ml) reserved Cheesecake Mix
reserved best berries
100 g blue berries
Adjust oven rack to middle position. Preheat the oven to 140°C.
Line two baking sheets with non-stick baking paper and draw two 20 cm circles on the paper.
Separate the eggs. The whites go into a spotlessly clean, medium size glass (not plastic) mixing bowl.
Reserve the yolks (see Ina’s Tip).
Beat the egg whites with an electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add Meringue Mix until this soft peak stage.
Now gradually add the Meringue Mix little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue.
Spread out the meringue mixture to fill both circles.
Bake at 140°C for 20 minutes, reduce temperature to 120°C and dry the meringues out for a further 1 – 1½ hours.
Switch off the oven and leave the meringues to cool down in the oven.
Strawberry Ice Cream
Line 2 x 20 cm cake pans with baking paper.
Reserve about 1 cup (250 ml) of the best strawberry halves to garnish.
Liquidise remaining strawberries until smooth. Add strawberry jam.
Now add the water and Cheesecake Mix and whizz it all together to form a smooth mixture.
Whip cream until firm and fold into strawberry mixture.
Stir in food colouring. Divide mixture between the two lined pans and freeze overnight.
Cream Topping and Berry Garnish
To Make Strawberry Coulis
Cut up the strawberries and sprinkle with sugar.
Pulverise the cut up berries until smooth, use a hand held blender or food processor.
Add balsamic vinegar to taste and a few drops of red food colour. Decant into a squeeze bottle.
Store in the fridge.
Half whip the cream.
Add the 2 T (30 ml) reserved Cheesecake Mix to stabilise the cream.
Beat cream until firm.
Place one meringue disk on a presentation plate.
Top with a frozen ice cream layer.
Spread cream over the top of the cake.
Garnish with berries and drizzle with coulis.
Using leftover egg yolks
Use the egg yolks to make an egg custard, mayonnaise or to add to scrambled eggs or mashed potatoes.