How do you acknowledge Easter.
Limoncello ice cream cake recipe from coppelia100 |
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Ingredients100ml limoncelloJuice of 1 lemon 1 pack sponge finger biscuits 1 litre vanilla ice cream (softened) 8 mini meringues 4 tbsp lemon curd 140ml low-fat Greek yoghurt |
Handy HintIf you don't want this eaten all in one sitting freeze half as soon as it's made, wrap it in clingfilm and keep in the freezer You can also substitute cream instead of yoghurt for a more indulgent pudding! |
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Method1. Mix the limoncello and lemon juice together and divide between 2 shallow bowls.2. Dip half the sponge fingers, one at a time into one of the bowls of limoncello mixture and use them to line the base of a rectangular cake tin that has been lined with cling film. 3.Drizzle over any unused limoncello to help soften the sponge fingers. 4. Mash the softened ice cream into a mixing bowl. 5. Lightly crush the meringues and add to the mixing bowl along with 3 tablespoons of lemon curd. 6. Mix together gently and spread the mixture over the sponge fingers in the cake tin (work quickly as you don't want the ice cream to melt). 7. Dip the remaining sponge fingers in the second unused bowl of limoncello and arrange on top of the ice cream mixture. 8. Freeze the cake for 2 hours until firm and then turn out and peel off the clingfilm. 9. Just before serving, spread the yoghurt on top and then drizzle the last spoonful of lemon curd over the top and swirl lightly together. |
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