Meringue Ice Cream Loaf
Serves: 8-10
Time: 15 minutes prep (3hrs overnight freezing)
Ingredients:
350g strawberries
600ml whipping cream
2 tablespoons icing sugar
2 teaspoons vanilla essence
50g meringues, broken into chunks
Method:
Grease a 1.5L loaf pan and line with cling wrap or use a silicone one. Drop some berries into the loaf pan – these will be the top of the slice. Whip cream with sugar and vanilla to soft peaks then fold in berries and meringue. Pour into pan, shake to remove any air bubbles, and smooth top. Cover with plastic wrap and freeze for 3 hours or overnight.
Remove from freezer 20 minutes before serving. Tip out and garnish with extra berries, drizzle with honey and cut into slices to serve.
Tip:
- You can either make your own meringues or use store bought ones which are much easier to use. Buy coloured meringues for a nice colourful loaf
Chocolate Bundt Cake
Serves: 8
Time: 1hr 15 min
Ingredients:
2 cups cake flour
1/3 cup cocoa powder, sifted
1 ½ bicarbonate of soda
½ teaspoon salt
1 cup sugar
1/3 cup canola oil
2 eggs
1 tablespoon vanilla essence
¾ cup sour cream
3 cups grated baby marrow
200g dark chocolate, roughly chopped
1 cup cherries
Ingredients:
Pre-heat oven to 180°C. Grease a Bundt pan and set aside.
Combine flour, cocoa powder, bicarb and salt in a bowl and mix together. Set aside. In a large mixing bowl beat sugar, oil, eggs and vanilla and blend well. Add sour cream and beat until well blended. Add dry ingredients and mix until well combined. Mix in the baby marrow and chocolate and cherries.
Pour batter into pan and bake for 50 -60 minutes or until skewer comes out clean. Cool for 5 minutes and remove from pan
Tip:
- Instead of the cherries you can use any canned fruit of choice.
- Serve with warm custard or drizzled with warm chocolate sauce.
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