Directions Preparation:20min › Extra time:4hours freezing › Ready in:4hours20min
line a 8in cake tin with greaseproof paper (use a cake tin where you can remove the sides to release the cake). cut the madeira cake into 1cm slices and line the bottom of the tin filling in any gaps with small pieces of cake.
in a large bowl break the meringues into pieces, fold in creme fraiche, dollop large spoonfuls of the meringue mixture and lemon curd into the tin, DONT STIR. level with a palette knife or back of a spoon, pat the tin to pack down the mixture. freeze for 4hrs.
when ready to serve, remove the cake from the tin and place on a serving plate, cut and serve with berries of your choice or on its own.
you can make in advance, if frozen a day or more before place in fridge for around 20 minutes before serving