Frozen Ginger Meringue Cake

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • pint (725 ml.) double cream
  • 1 tablespoon castor sugar


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 peak stage and mix in the sugar, Kahlua and half of the coffee syrup. Fold together the mixture with the chopped ginger, meringues and ginger syrup.

Fill a straight sided cake