Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mixture
Utensils
One springform pan (approx. 24 cm in diameter), lined with cling film.
How it's done
Mixture
Puree the strawberries until smooth, stir in the sugar and vanilla. Fold in the whipped cream, transfer the mixture to the prepared tin. Scatter the meringue over the top.
Ice cream cake
Cover and freeze for approx. 5 hrs. Remove the ice cream cake from the freezer 20 mins. prior to serving, cut into slices and serve.
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