Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, strawberry meringue gelato cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Strawberry Meringue Gelato Cake is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Strawberry Meringue Gelato Cake:

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

Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) is a popular dessert cake that is a cross between a layer cake and a pavlova. The sponge batter is topped with a layer of meringue before baking. Unfortunately it is slightly difficult to test the sponge to see if it is baked. But the recipe I just had to share with you today is her Orange and Lemongrass Meringue Pie, with its base made not with pastry or digestives but crushed Frosties.

Steps 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.

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. 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. Pulse together strawberries, icing sugar and double cream in a food processor or blender until smooth. Break up the meringue and stir most of it into the mixture.

So that’s going to wrap it up for this special food strawberry meringue gelato cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!