Name: Frozen trifle ice cream cake
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: British
Ingredients: vegetable oil for greasing; 250g pack good-quality madeira cake sliced thinly into about 15 pieces; 4 tbsp marsala sweet sherry or brandy; 450g frozen summer berries (or ready-frozen ones); 500g pot full-fat, Greek-style yogurt; 5 tbsp icing sugar sifted; 2 x 1-litre tubs vanilla ice cream; 14 mini meringues; 2 tbsp chopped toasted hazelnuts

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Frozen trifle ice cream cake

Frozen trifle ice cream cake

Jane Hornby

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Serves 8 - 10

Easy

Prep: 30 mins

plus at least 7.5 hrs freezing and chilling, no cook

A star rating of 2.4 out of 5.3 ratingsRate

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Transform a glut of mixed berries into a delicious, make-ahead dinner party dessert with madeira cake and vanilla ice cream

Freezable

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Ingredients

Nutrition

Units:

MetricUS

vegetable oil

for greasing
250g pack good-quality madeira cake

sliced thinly into about 15 pieces
4 tbsp marsala

sweet sherry or brandy
450g frozen summer berries

(or ready-frozen ones)
500g pot full-fat, Greek-style yogurt
5 tbsp icing sugar

sifted
2 x 1-litre tubs vanilla ice cream
14 mini meringues
2 tbsp chopped toasted hazelnuts

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Nutrition: per serving (10)

kcal620
fat31g
saturates18g
carbs71g
sugars63g
fibre2g
protein13g
salt0.7g

Method

step 1

Grease then line the base and sides of a deep, 20cm round loose-bottomed cake tin with baking parchment. Cover the base of the tin with slices of cake. Fill any gaps with small pieces, trimmed to size. Spoon over 2 tbsp of the alcohol.
step 2

Put 300g of the fruit and the yogurt in a processor. Add the sugar, then pulse until smooth, thick and creamy. Spoon half of the frozen yogurt onto the cake mixture, then scatter with half of the remaining fruit and poke it in. Freeze for about 1½ hrs until firm. Put the rest of the yogurt mixture into the freezer too.
step 3

Let 1 tub of ice cream soften a little, then spoon it on top of the berry layer and flatten with the back of the spoon. Freeze again until firm, then repeat the layers, poking the meringue shells into the top of the ice cream and scattering with the nuts to finish. Freeze for at least 6 hrs, or ideally overnight. Can be frozen for up to 2 weeks.
step 4

To serve, take the cake out the freezer and chill in the fridge for 30 mins. Defrost times will vary depending on how cold your freezer is. Remove the parchment and slide it onto a cake stand or plate. Leave for another 30 mins to soften in the fridge. Dip a knife in boiling water, dry and slice the cake. Do this before each slice for a good clean cut.

Recipe from Good Food magazine, August 2015

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A star rating of 2.4 out of 5.3 ratings

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