Meringue Ice Cream Cake With Berries - cooking recipe

Ingredients

4 None egg whites
1 1/4 cups granulated sugar
2/3 cup powdered sugar, sifted
4 cups vanilla ice cream
3 cups strawberry ice cream
3/4 cup cherry juice
1/4 cup cornstarch
2/3 lb blackberries
3/4 lb raspberries
2 1/2 cups heavy cream
2 tsp powdered gelatin
1-2 tsp vanilla extract

Preparation

For the dried meringue, preheat the oven to 200\u00b0F. Line 2 baking sheets with parchment paper then trace a 9 1/2 inch circle on each piece of parchment. Whip the egg whites to stiff peaks then whisk in 3/4 cup granulated sugar, a little at a time. Fold in the powdered sugar then transfer to a piping bag fitted with a large plain tip. Using the circle as a guide, pipe the meringue in a spiral on the parchment paper starting from the outside and working in. Pipe 2 meringue strips on the pieces of parchment, each around 12 inches long. Bake for 2 1/2 hours, rotating halfway through the cooking time. Let cool then carefully remove from the parchment paper.
Line a 9 1/2 inch round deep baking dish or pot with foil. Let the vanilla and strawberry ice cream thaw in the fridge for about 45 mins then mix together. Place a meringue disc inside the dish then spread the ice cream on top and freeze for at least 6 hours.
Once the ice cream is set, bring 1 cup cherry juice and 5 tbsp sugar to a boil. Whisk the remaining cherry juice with the cornstarch until smooth, then stir into the sweetened juice and simmer for 1-2 mins, stirring often. Allow to cool. Mix the berries together then fold 1 lb into the juice. Spread the compote onto the ice cream then freeze for about 1 hour.
Briefly dip the frozen dish in hot water then remove the cake, using the foil to help you. Discard the foil. Whip 3/4 cup heavy cream with 1 tbsp sugar until stiff. Spread over the compote then lay the second meringue disc on top and freeze for about 30 mins.
Meanwhile, bloom the gelatin with 2 tbsp cold water in a small pan. Place over low heat, stirring constantly, just until the gelatin melts. Remove from heat and let cool slightly. Be careful not to let it set. Whip together the remaining cream, 1 tbsp sugar, vanilla extract and gelatin until stiff. Spread over the top and sides and top of the cake. Transfer the remaining cream to a piping bag. Pipe a decorative pattern on top of the cake and garnish with the remaining berries. Break each meringue strip into about 4 pieces and press into the sides of the cake.