Lemon meringue ice cream cake

• madeira cakebought slab of

  bought slab of

• meringue8

  nests

• tub crème fraîche500ml ml
• good quality lemon curd↗jar of

  jar of

• red summer berries↗

  to decorate

Step-by-step instructions

1. 1

   Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.

2. 2

   Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don’t stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.

3. 3

   When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.