Frozen Ginger Meringue Cake

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Malvern Wells

Chefs/proprietors Robin and Marion Jones


  • pint (725 ml.) double cream
  • 1 tablespoon castor sugar
  • 3 pieces stem ginger, finely chopped
  • 1 tablespoon stem ginger syrup
  • 1 tablespoon Kahlua (coffee liqueur)

For the coffee syrup

  • 2 tablespoons instant coffee
  • 1 tablespoon sugar
  • 1 tablespoon boiling water

For the meringues

  • 12 oz. (350 g.) sugar
  • 6 egg whites


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 tin, lined with non-stick paper, (8" dia. x 2 ½" deep) with the mixture and marble the top with the remaining coffee syrup. Freeze for at least 24 hours before serving. The high sugar content will prevent the mixture from freezing too hard.