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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

BBQ vegetables with goat's cheese
BBQ vegetables with goat's cheese
A star rating of 4.8 out of 5.4 ratings

This is a great vegetarian main course - serve with hot tortillas to assemble into juicy warm sandwiches

  • bought slab of madeira cake
  • 8 meringue
    nests
  • 500ml tub crème fraîche
  • jar of good quality lemon curd
  • red summer berries
    to decorate

Nutrition: lemon meringue ice cream cake

  • kcal464
  • fat26g
  • saturates14g
  • carbs57g
  • sugars37g
  • fibre1g
  • protein5g
  • salt0.51g
    low
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Method

  • step 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.

  • step 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.

  • step 3

    When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

Recipe from Good Food magazine, August 2003

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Comments, questions and tips (71)

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Overall rating

A star rating of 4.3 out of 5.53 ratings

TinaB70

question

I want to make this recipe over Xmas but would like to ask if it matters what size of jar i use, though I’m thinking I might make the lemon curd myself as it seems quite simple and I’d like it to be more tart than sweet!!

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We used a 300g jar of lemon curd (but it doesn't have to be exactly this size). We hope this helps. Best wishes, BBC Good Food Team.

Marian Ryle

question

Can I use double cream instead of Crete fraiche

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can use double cream although you'll get a slightly different texture - just make sure to whip it until it holds soft peaks. It might need to defrost for about 10-15 mins before serving if using double cream. We hope this helps. Best wishes, BBC Good Food Team.

Lorraine Glasgow

question

Can I use reduced fat crème fraiche?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tried making this with reduced fat creme fraiche so can't guarantee how it will turn out. Due to its lower fate content the texture might not work as well - it will be less creamy and freeze quite hard. If you do try it then let us know how you get on. We…

essex133 avatar

essex133

No wonder it only takes 20 minutes to make when the basic cake is bought and not made! All you have to do is assemble this cake. Great if you're in a hurry but it is not a home made cake.

cazmoss24

A star rating of 5 out of 5.

I first saw this recipe years ago in one of my Good Food mags and have made many times. Very simple quick, but impressive. Have also made with a biscuit base which works well. I tend to finish with fresh raspberries and sometimes dust plates with popping candy as I serve.

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