Ice Cream Meringue Cake with Poached Ginger (V)

Serves 8-10

  • 3 tbsp damson puree 
  • 1 tbsp boiling water 
  • 750ml double cream
  • 1 tbsp of caster sugar 
  • 3 pieces of thinly sliced stem ginger
  • 1 tbsp ginger syrup

For the Meringues

  • 6 egg whites
  • 180g granulate sugar
  • 180g caster sugar
  • Sunflower oil


To make the meringues, whisk 6 egg whites until they’re very stiff and dry

Slowly add (bit by bit) 180g granulated sugar, whizz that in until the egg whites regain their former stiffness. Then fold in 180g caster sugar with a large metal spoon.

In serving spoon-sized dollops, spoon onto greaseproof paper, rubbed with a trace of sunflower oil.

Preheat the oven to 110C (gas mark ¼ or the lowest setting). Bake for about 3 hours until crisp.

Once cooked you can just turn off the oven and leave overnight.

Mix 2 tbsp of damson puree and 1 tbsp boiling water and leave to chill. Whip 750ml double cream to soft peaks stage and add 1 tbsp caster sugar.

Break the meringue into pieces. Fold the meringue and cream together, and add 3 pieces of stem ginger, thinly sliced with 1 tbsp of ginger syrup.

Spoon into a deep (8cm x 22cm) straight-sided round cake tin, lined with non-stick paper.

freeze for at least 24 hours and take it out just before serving

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