Frozen Meringue Creams

I've made meringues a few times recently, and here I've used them in a frozen dessert that is a bit like an ice cream. The original recipe calls for the cream-meringue mixture to be frozen in a ring mould (English spelling) and for strawberries to be piled in the middle, and, if done this way it does look quite spectacular. This time I used silicone pyramid moulds, which made good sized individual servings.

One of the best things about this dessert is that you can accompany it with almost any fruits or even a chocolate/caramel sauce. I bet roasted balsamic strawberries would be heavenly too! Try adding some berries to the meringue mixture before freezing, for a rippled effect. I've used Cointreau to add some flavour, but you could use brandy or orange juice if you prefer.

Frozen Meringue Creams
Adapted from The Best of Sainsbury's Desserts, now out of print

1 pint (568ml) double cream (heavy cream)
2 tablespoons Cointreau liqueur (or other flavouring - brandy/orange juice)
1 tablespoon icing sugar (powdered sugar)
4 oz (125g) meringues
Fruit of your choice to serve with - strawberries, raspberries etc.

Place the cream into a bowl with the icing sugar and Cointreau, whip until it stands in soft peaks.

Break the meringues into pieces and fold into the cream.

Spoon into individual moulds, or a 2½ pint (1.5 litre) ring mould lined with foil or cling film. If using silicone baking moulds, you don't need to line them, as once frozen, they pop out quite successfully. Cover with cling film and freeze for at least 6 hours or overnight.

Turn out onto serving dishes 20 minutes before serving and place in the fridge to soften slightly, or you can serve straight from the freezer if preferred. Serve with the fruit.

Printable Recipe



I've just noticed that this month's Sugar High Friday theme is meringue, so I am sending this to Melly at One Messy Kitchen. This event was created by Jennifer at The Domestic Goddess. You can see all the previous themes here.

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