Meringue ice cream cake with currants
easy
60 mins
60 mins
Ingredients
- 2 Eggs
- 5 TABLESPOONS Sugar
- 4 TABLESPOONS Lemon juice
- 2 TABLESPOONS Orange liqueur
- 2 (200 g each) Cup of whipped cream
- 1 package Bourbon vanilla sugar
- 14 (à 10 g; 6 cm ø) Meringue shells
- 350 g red currants
- 50 g white currants
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Parchment paper and oil
Directions
- 1
Separate the eggs for the ice cream. Put the egg yolks, sugar, lemon juice and liqueur in a bowl and beat them on a hot water bath until thick and frothy. Whip the cream until stiff, allowing the vanilla sugar to trickle in.
- 2
Beat egg whites until stiff. First fold cream, then the beaten egg white into the egg cream. Freeze for about 30 minutes. In the meantime, clean, wash and puree 250 g currants with a chopping stick. Pass through a sieve.
- 3
Coarsely chop 6 meringue shells and fold into the freezing mixture with the fruit puree. Place the remaining meringue shells on the edge of the springform pan (22 cm Ø) and fill the cream into the middle. Let it freeze completely in 4-5 hours.
- 4
Shortly before serving, wash the remaining fruit, drain and garnish the ice cream cake with it. Serve decorated with lemon balm. Makes about 12 pieces.
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