Frozen Ginger Meringue Cake from The Great Ice Cream Book by Jon Croft
Make the coffee syrup by mixing together all the ingredients until the sugar and coffee dissolve. Be sure to chill well. Make crisp meringues and break into small pieces. Whip the cream to the soft...
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Cooking tools:
- Cake pan
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Measuring spoon
- Saucepan
- Refrigerator
- Freezer
Ingredients
- 1¼ pint (725 ml.) double cream
- 1 tablespoon castor sugar
- 1 tablespoon Kahlua (coffee liqueur)
- 3 pieces stem ginger, finely chopped
- 1 tablespoon stem ginger syrup
- 1 tablespoon boiling water
- 12 oz. (350 g.) sugar
- 2 tablespoons instant coffee
- 1 tablespoon sugar
- 6 egg whites
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