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Strawberry Meringue Gelato Cake
Strawberry Meringue Gelato Cake

Before you jump to Strawberry Meringue Gelato Cake recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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When you go grocery shopping, be smart about it. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. Think for a minute: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to go to your apartment and make a little something from your kitchen. Your house should be stored with healthy foods and ingredients. This way—even if you pick out something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of things that you can do to get healthy and balanced. Extensive gym visits and directly defined diets are not always the answer. Little things, when done each day, can do a lot to enable you to get healthy and lose pounds. Being intelligent about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about losing weight. You need to help make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to strawberry meringue gelato cake recipe. You can have strawberry meringue gelato cake using 11 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare Strawberry Meringue Gelato Cake:
  1. Take Italian meringue
  2. You need 4 fresh egg whites
  3. Take 1 1/2 cup white sugar
  4. You need 1/4 cup water
  5. Prepare 1 tbsp liquid glucose or light corn syrup
  6. Prepare strawberries
  7. Get 3 cup strawberries, washed, dried and hulled
  8. Provide 1 tbsp icing/confectioner's sugar
  9. Get 1 tbsp white sugar
  10. Take cream
  11. You need 3/4 cup double/heavy cream
Instructions to make Strawberry Meringue Gelato Cake:
  1. To make the Italian meringue, put the sugar, water and glucose/corn syrup in a medium large pot. Put the eggs in the (scrupulously clean) bowl of a stand mixer.
  2. Set the heat under the pot to medium high, bring the sugar mix to the boil, swirling the pot to move the sugar once it dissolves.
  3. Use a sugar thermometer to check the temperature of the boiling syrup. Please be careful with hot sugar! When the temperature reaches 100C, start the whisk on the stand mixer to high.
  4. When the sugar reaches 116C (or the 'soft ball' stage), take the syrup off the heat and slowly pour into the fluffly egg whites, keeping the mixer on a medium high speed.
  5. Once all the syrup is poured in, turn the speed down to low, and leave it whisking until the egg whites have cooled, this can take up to thirty minutes.
  6. While this is happening, take half of the strawberries and the confectioner's sugar and blitz them in a food processor until smooth. Strain them through a sieve to remove any seeds, and keep in the fridge.
  7. Take the other half of the strawberries and slice them up. Reserve the nicest slices to decorate your cake, add the white sugar to the rest and leave to mascerate.
  8. Put the cream in a large bowl and whip to the consistency of soft ice cream (think of sundaes or Mr Whippy, in the UK)
  9. Take a loaf tin that holds at least six cups, you may need another container as this mixture can make up to ten cups worth…dampen it with a little water, shake off the excess, and line it with plastic wrap.
  10. Place the reserved strawberry slices in a pattern on the bottom of your lined loaf tin.
  11. Take the cream and spoon it into the meringue, along with the strawberry purée and the sliced strawberries. Fold it all together gently with a meal spoon, until it is just rippled.
  12. Spoon mixture into the prepared tin, any extra can be spooned into another lined container. The top if the main cake can be smoothed out with a spatula dragged across it, rather like a bricklayer smooths the cement on a brick wall. Do this over the other container to catch the excess mixture.
  13. Cover with plastic wrap and freeze until set. This will take at least 7-8 hours, but can be left overnight to firm up fully.
  14. Remove from the freezer 10 minutes before serving, pull the plastic wrap, turn onto a serving plate, remove the plastic wrap and use a bread knife soaked in hot water to cut slices.

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