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Hi, I wanted to check if any sugar is added to the cream mixture for Nigella's Meringue Gelato Cake, or does the sweetness all come from the meringue?
Posted by mehak. Answered on 6th May 2013 at 12.00
Nigella's Meringue Gelato Cake (from Nigellissima) is a no-churn type of ice cream - where the mixture is whisked up then frozen (in this case in a loaf pan) without the need for an ice cream maker. The base is made of whipped cream and liqueur which then has chocolate shards and crushed meringue folded in.
The meringue is the main source of sweetness in this dessert as there is a fair amount of crushed meringue added to the mixture. This means there is also a nice contrast between the sweet, slightly chewy meringue, the dark chocolate and the creamy base. The liqueur in the whipped cream adds a background coffee flavour and will also help to keep the frozen base slightly soft when it is frozen, making it easier to cut when it is unmoulded.
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