Meringue cake with mint ice cream

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 200 grams of sugar and vanillin sugar. Finally stir in lemon juice. Put the mixture into a piping bag with a star-shaped spout. Spray twelve oval-shaped bases (approx. 6 cm x 9 cm) onto a baking tray lined with baking paper. Leave to dry in the preheated oven (electric cooker: 100°C/ gas: level 1) for approx. 11/2 hours.

2. 2

   Leave to dry for three hours in a switched-off oven. In the meantime, cut open the vanilla pod lengthwise for the ice cream and scrape out the pulp. Boil up the vanilla pod and pulp with the milk. Mix the egg yolks and the remaining sugar, stir the hot milk into the egg yolk. Pour back into the pot and heat up while stirring constantly, but do not boil until the cream becomes thick. Pour into a bowl, add the liqueur and let it cool down. Finely dice the peppermint bar. Whip the cream until stiff and fold into the cold cream with the chocolate-peppermint bars. Place in the freezer and freeze for two to three hours, stirring several times. Place the meringue in the freezer as well. Spoon meringue ice cream onto six meringue bases and cover with the remaining bases. Freeze until serving (two to three days).

3. 3

   Finely dice the peppermint bar. Whip the cream until stiff and fold into the cold cream with the chocolate-peppermint bars. Place in the freezer and freeze for two to three hours, stirring several times. Place the meringue in the freezer as well. Spoon meringue ice cream onto six meringue bases and cover with the remaining bases. Freeze until serving (two to three days). To serve, dust with cocoa, arrange on a plate and decorate with fresh mint. Makes six tartlets

Nutrition Facts

KCAL
480 kcal

CARBS
63 g

FATS
20 g

PROTEINS
6 g