Ingredients
Serves 6
2 cups Italian meringue, see recipe below
1 cup small meringues, bought from a baker or deli
1 cup fresh mixed berries
2 Cadbury flake bars
2 cups cream, whipped to soft peak
Italian Meringue
3 egg whites
150g sugar
50ml water
Method
Place the Italian meringue in a large bowl.
Place the bought meringues in a narrow jug or tall measuring container, then using a muddling stick or rolling pin smash the meringues into smaller pieces and add to the Italian meringue.
Place the berries in the same narrow container and muddle to release the juices, yet still keeping some of the berries chunky. Add the crushed berries to the Italian meringue.
Unwrap the Flake bars and break up into the Italian meringue bowl.
Dollop the semi-whipped cream into the meringue bowl and fold all the ingredients together. Pour into a loaf tin or plastic bowl lined with cling wrap and freeze over night.
Turn out onto a cutting board and slice. Serve as is or with chocolate sauce or berry sauce.
Italian Meringue
Place the sugar and water in a heavy based saucepan over a medium heat until the sugar has dissolved.
Heat until it reaches a soft ball stage. Turn the heat down to low.
Beat the egg whites to soft peak and set aside.
By this time the sugar will almost be at hard ball stage at which point remove from the heat and gradually pour the hot sugar into the egg whites with the beaters turned to low.
When all the ingredients are mixed turn the mixer to high and beat until the meringue has cooled. It is now ready for use.