If you are looking for something a bit different this is definitely it; a custardy cream is frozen with chunks of meringue scattered throughout.
2/3 cup (155g) caster sugar
1/2 cup (125ml) whipped cream
1/2 cup (125ml) caramel
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Directions Preparation:20min › Extra time:12hours freezing › Ready in:12hours20min
Mix the egg yolks with the sugar until white then add the whipped cream. Whisk the egg whites until stiff.
Butter a cake tin. Insert the meringues into a bag, close it then crush the meringues.
Add a layer of crushed meringues into the tin then a layer of filling, one of caramel and a layer of meringues again. Repeat the process and end with a layer of meringues. (Only add 2 layers of caramel).
Put in the freezer (with aluminium foil and a plate on top) at least overnight. Remove from the tin just before serving by dipping the bottom into hot water then turning the cake over onto a serving plate.