Neapolitan ice cream meringue cake

Neapolitan ice cream meringue cake


As you can see from the photos on the previous page, this is one impressive-looking cake. The three different ice creams are built up in layers, then encased in Swiss meringue. This is the same meringue used for baked Alaska and lemon meringue pie, which has a good firm texture for piping. Let’s face it, who wouldn’t like a combination of chocolate, vanilla and strawberry ice cream encased in velvety meringue!


Quantity Ingredient
1 quantity Classic meringue
500ml Strawberry ice cream, softened
500ml Vanilla ice cream, softened
500ml Dark chocolate ice cream, softened
50g caster sugar
2 quantities Swiss meringue
50g mixed soft fruit
3-4 mint sprigs


  1. Preheat the oven to 110°C. Line 4 baking trays with silicone paper.
  2. First, make the classic meringue (you may need to do this in batches). Spoon the meringue into a piping bag fitted with a 1cm plain nozzle and pipe a 20cm disc of meringue onto each tray. Flatten the top of the meringue with a palette knife to give a smooth top.
  3. Place in the oven for 20 minutes. Turn off the oven and leave for 6–8 hours, or overnight, to dry out. Remove from the oven and cool fully before using.
  4. Meanwhile, line a 20cm deep-sided cake tin with 2 large sheets of clingfilm, so that they hang out over the sides. Dollop the Strawberry Ice Cream into the tin and spread to the edges so you have a smooth layer of ice cream. Place in the freezer for 30 minutes to firm up, then cover with another layer of clingfilm and repeat with the Vanilla Ice Cream. Return to the freezer for 30 minutes then repeat with the last layer of clingfilm and Chocolate Ice Cream. Place back in the freezer for 30 minutes.
  5. Place one disc of meringue on a large serving plate and remove the Chocolate Ice Cream from the clingfilm. Place the ice cream on top of the meringue. Cover with another disc of meringue, then the Vanilla Ice Cream, another meringue disc and the Strawberry Ice Cream. Finish with the last meringue disc. Wrap in clingfilm and freeze until needed.
  6. To make the spun sugar, heat the caster sugar in a pan until golden brown and liquid all the way through. Set the base of the pan into a bowl or tray of cold water to stop the caramel overheating, then leave for a few minutes until the caramel is slightly more solid. Line a baking tray with a silicone mat and drizzle lines of caramel over it. Leave to harden while you make the Swiss meringue.
  7. Spread half of the meringue all over the top and sides of the gateau. Place the second batch of Swiss meringue into a piping bag fitted with a half-moon nozzle and pipe straight lines up the side of the cake, followed by curls all over the top. Return to the freezer until needed. Garnish with the berries, mint and a few vertical strands of spun sugar.
James Martin
Saturday Kitchen
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