Quick Ice Cream Cake with Meringue Topping
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 medium-sized Pie crust (for fruit layer)
- 1 can Fruit cocktail (400 grams)
- 2 Tbsps sherry
- 250 grams Ice cream (as desired)
- 100 grams sugar
- 2 egg whites
- candied Cherries (or candied angelica)
- toasted slivered almonds
Preparation steps
1.
Preheat oven to 230°C (approximately 450°F).
2.
Place pie crust on a baking sheet.
3.
Drain canned fruit cocktail, reserving 2 tablespoons of the juice. Mix juice with sherry and drizzle on pie crust.
4.
Spread ice cream and fruit on pie crust. Cover and place in the freezer.
5.
Beat egg whites until soft peaks form. Gradually sprinkle in sugar and continue beating until stiff peaks form.
6.
Spread ice cream and fruit with whipped egg whites until completely covered.
7.
Decorate cake with candied cherries and angelica and sprinkle with sliced almonds. Freeze about 5 minutes. Bake until meringue is lightly browned, 2-4 minutes. Serve immediately.
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