Meringue – Ice Cream Cake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Line a 26 cm springform pan with baking paper and roughly crumble in 5 meringues as a base.
Separate the eggs. Beat egg whites until stiff. Beat the whipped cream firmly with the cream stiffener. Mix the egg yolks with the vanilla sugar, the sugar and the rum until creamy. Then carefully fold in the egg whites and whipped cream.
Put half of this cream on the meringue base. Crumble the remaining 5 meringues and spread on top. Cover with the rest of the cream and spread on. Cover the cake with aluminum foil and place in the freezer for at least 24 hours.
Serve the cake frozen, decorate with bark chocolate beforehand.
Tip: The cake tastes very good even if it is slightly thawed.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.