Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, strawberry meringue gelato cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

The Meringue Gelato Cake (from Nigellissima) can be made in advance. In the Nigellissima book there is a section which gives make ahead instructions and for the Meringue Gelato Cake it is suggested that the cake is at its best if eaten within a week of making. This is partly as the meringue will tend to soften as it stands.

Strawberry Meringue Gelato Cake is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Strawberry Meringue Gelato Cake is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have strawberry meringue gelato cake using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Strawberry Meringue Gelato Cake:

1. Make ready Italian meringue
2. Make ready fresh egg whites
3. Get white sugar
4. Prepare water
5. Get liquid glucose or light corn syrup
6. Prepare strawberries
7. Prepare strawberries, washed, dried and hulled
8. Get icing/confectioner's sugar
9. Get white sugar
10. Prepare cream
11. Get double/heavy cream

Unfortunately it is slightly difficult to test the sponge to see if it is baked. Whip the cream until thick but still soft. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) is a combination of a sponge cake and a pavlova - a cake layer topped with meringue.

Instructions to make Strawberry Meringue Gelato Cake:

1. To make the Italian meringue, put the sugar, water and glucose/corn syrup in a medium large pot. Put the eggs in the (scrupulously clean) bowl of a stand mixer.
2. Set the heat under the pot to medium high, bring the sugar mix to the boil, swirling the pot to move the sugar once it dissolves.
3. Use a sugar thermometer to check the temperature of the boiling syrup. Please be careful with hot sugar! When the temperature reaches 100C, start the whisk on the stand mixer to high.
4. When the sugar reaches 116C (or the 'soft ball' stage), take the syrup off the heat and slowly pour into the fluffly egg whites, keeping the mixer on a medium high speed.
5. Once all the syrup is poured in, turn the speed down to low, and leave it whisking until the egg whites have cooled, this can take up to thirty minutes.
6. While this is happening, take half of the strawberries and the confectioner's sugar and blitz them in a food processor until smooth. Strain them through a sieve to remove any seeds, and keep in the fridge.
7. Take the other half of the strawberries and slice them up. Reserve the nicest slices to decorate your cake, add the white sugar to the rest and leave to mascerate.
8. Put the cream in a large bowl and whip to the consistency of soft ice cream (think of sundaes or Mr Whippy, in the UK)
9. Take a loaf tin that holds at least six cups, you may need another container as this mixture can make up to ten cups worth…dampen it with a little water, shake off the excess, and line it with plastic wrap.
10. Place the reserved strawberry slices in a pattern on the bottom of your lined loaf tin.
11. Take the cream and spoon it into the meringue, along with the strawberry purée and the sliced strawberries. Fold it all together gently with a meal spoon, until it is just rippled.
12. Spoon mixture into the prepared tin, any extra can be spooned into another lined container. The top if the main cake can be smoothed out with a spatula dragged across it, rather like a bricklayer smooths the cement on a brick wall. Do this over the other container to catch the excess mixture.
13. Cover with plastic wrap and freeze until set. This will take at least 7-8 hours, but can be left overnight to firm up fully.
14. Remove from the freezer 10 minutes before serving, pull the plastic wrap, turn onto a serving plate, remove the plastic wrap and use a bread knife soaked in hot water to cut slices.

It is possible to freeze the layers, though the meringue is quite fragile and could be easily damaged in the freezer. Also as meringue contains a lot of sugar and will soften easily, the layers should be defrosted and used quickly. Nigella's Meringue Gelato Cake With Chocolate Sauce (from NIGELLISSIMA) is easy to make as it consists of whipped cream, crumbled meringues and chopped chocolate. It can also be made in advance, which is useful for parties. Put a meringue in the base, trimming to fit.

So that is going to wrap it up with this exceptional food strawberry meringue gelato cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!