Strawberry Ice Cream - Recipe by Alison Wright
Delicious and nutritious – this strawberry ice cream is made using the natural flavours and sugars o...
55g finely crushed macadamias
7g corn starch
70mL egg whites
75g caster sugar
2 egg yolks
55g brown sugar
30mL Mac liqueur
20mL Mr Black espresso liqueur
20g brown sugar
2 Tbs dark cocoa powder
1 roasted macadamia nut
Spray a baking tray with cooking spray and line with baking paper.
Using a pastry ring or bowl, trace 3 rings with a pencil onto the paper about 12 cm-15 cm in diameter.
Pre-heat oven to 160 C.
Combine crushed macadamias and corn starch and set aside.
Using an electric mixer, whip egg whites to a foam (they should quadruple in volume). Gradually add sugar until stiff peaks form.
Gently fold mixture into egg whites by hand. Pipe or spread into ring shapes on baking paper about 1.5 cm thick to create 3 discs.
Bake for about 6-8 minutes, or until they are just very lightly caramelised.
Allow to cool, then store in a container. If kept well these can be made 1-2 days ahead.
Mix egg yolks with brown sugar until pale and creamy.
Whisk in mascarpone and Mac liqueur for abut 2 minutes until mixture is thick like piping cream.
Put aside in fridge.
Combine espresso, liqueur and brown sugar. Mix to dissolve sugar.
Place down one disc of meringue and generously spoon espresso mix in the middle.
Spoon a generous amount of mascarpone on top, add another disc and repeat, place last one on top and top with a little espresso and a thin layer of mascarpone.
Dust with cocoa and grated macadamia nut.
Recipe provided by Pipit