Ice Cream Cake “Semifreddo” with Meringue

This wonderful dessert requires cream, meringues, and ice cream. Decide what to cook on your own and what to buy in the store, focusing on your time and desire. I make meringues myself, and use ready-made ice cream.

Summary

Ingredients

• Egg whites – 2 pcs.
• Small sugar – 140 g
• Cream 33-35% – 200 ml
• Ice cream (any) – 300 g
• Grated chocolate or cocoa – for decoration

Instructions

1. Remove the ice cream from the freezer 30 minutes before cooking until it softens.
2. Turn on the oven to heat up to 90-100 ° C. Place parchment on a baking sheet or use a silicone mat.
3. Whisk in the egg whites with a pinch of salt, gradually increasing the mixer speed.
   When the mass becomes very fluffy, gradually add sugar. After that, beat the whites and sugar for another 3-4 minutes, until the mass becomes firm and shiny (the time may differ depending on the power of your technique). Just don’t overdo it, as the proteins can be overwhelmed.
4. The protein mass should be so dense that when the bowl is turned over, the meringue remains stationary.

   

5. Place the meringue on the parchment using a piping bag or two teaspoons. Aesthetics in this case is not important, the meringue still needs to be crumbled later. Do not oversize the meringue so that you do not have to dry it for a very long time.
   Put the meringue to dry in an oven preheated to 90 ° C for about 1.5-2 hours. If there is convection mode, turn it on. It is advisable to make a small crack by placing something thin between the oven door and the wall. Depending on the characteristics of your oven and the size of the meringue, the drying time can be from an hour to three, while the temperature should not exceed 100 ° C. As a result, the meringue should not be stringy and should crumble well.
6. Break the finished meringue with your hands, but do not turn it into flour, let it be in pieces.
7. You can collect the dessert in any form: it can be in a confectionery ring, you just need to cover it with cling film, or in a form with a bottom, which also needs to be covered with cling film. Inside the ring, I put tape on the sides (you can use a strip from a stationery file), so that later it will be easier to remove the dessert.
   Place the mold on a flat, level surface such as aboard.
8. Whisk well-chilled cream that has been in the refrigerator for at least 4-5 hours until a steady fluffy mass, but do not interrupt so that the butter does not separate.
9. Combine the cream with the meringue.

   

10. The meringue pieces should feel good.
11. At the bottom of the mold, smooth half of the meringue cream, carefully place the ice cream and the other half of the meringue cream on top.
12. Cover with cling film and remove the ice cream and meringue dessert in the freezer until completely frozen, for at least 4-5 hours, preferably overnight.
    Then remove the films and place the dessert on a serving plate.
13. Remove the form. If not immediately removed, warm up the sides of the form with a hairdryer, but very slightly, otherwise the dessert will melt. Top with ice cream cake can be garnished with grated chocolate or cocoa.
14. Semifreddo with meringue is ready. Serve the ice cream cake immediately after taking it out of the freezer.

    

Enjoy your meal!