Lemon Meringue Ice Cream Cake

This is a great emergency pudding. I usually try and make sure I have one tucked away in the freezer for those impromptu meals! This is particularly good following a BBQ, curry or indeed when those ice cream munchies attack when lazing about watching TV. What I love most about it is the greedy and appreciative reaction of my guests when there really is no work or skill involved! Smile sweetly and lap up the praise.

Serve 8

Prep 20-30 mins

Plus at least 4 hours freezing time

Ingredients

• bought slab of lemon cake (Mcvities do a lovely one)
• 8 meringue nests
• 500ml tub crème fraîche
• jar of good quality lemon curd (Tesco Finest -yummy!)
• red summer berries to decorate

Method

1. Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
2. Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
3. When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

464 kcalories, protein 5g, carbohydrate 57g, fat 26 g, saturated fat 14g, fibre 1g, salt 0.51 g