Berry and Meringue ice cream cake


  • 600 ml fresh cream
  • 50 g light brown sugar
  • 5 ml vanilla extract
  • 12 small meringues
  • 400g frozen berries
  • 200g fresh berries to decorate
  • Icing sugar to dust


  1. Whip the cream until at a soft-peak stage, then stir in the sugar and vanilla.
  2. Crush the meringues roughly and mash the frozen berries.
  3. Fold into the cream mixture.
  4. Line a bowl or cake tin with cling film and spoon in the mixture.
  5. Freeze until set, at least 4 hours.
  6. Transfer to the refrigerator 30 minutes before serving.
  7. Turn out and decorate with fresh berries dusted with icing sugar.