The festive period is the perfect time for family and friends to get together and enjoy good food. When entertaining for lots of people it can be quite easy to buy too much food and drink. So when Sainsbury’s asked food bloggers to come up with ideas on how to use up leftover chocolate I decided to create a centre piece dessert ideal for New Year’s Eve celebrations. Tasting simply like creamy ice cream this indulgent dessert with chocolate chunks and caramel swirls is absolutely heavenly. This extremely easy to prepare dessert should hopefully wow your guests.
Here’s my recipe for Frozen Chocolate Caramel Cream Meringue Cake.
Ingredients (Serves 8-10)
600ml double cream
200g meringue nests (I used 16 meringue nests)
½ teaspoon vanilla extract
75g dark chocolate
75g milk chocolate
397g tin Carnation caramel
silver sugar balls
1. Line a 9inch/23cm cake tin with 2 over hanging layers of cling film, lay one horizontally and the other vertically across the bottom of the tin.
2. In a bowl whip the double cream until you reach the soft peaks stage, then stir in the vanilla extract.
3. Crush the meringue nests and crumble into the whipped cream.
4. Using a sharp knife chop 50g dark chocolate and 50g milk chocolate into small chunks (about 5mm) and add to the mixture, then gently fold in so everything is mixed together.
5. Place half the mixture in the lined cake tin, add 5 tablespoons of the caramel on top and swirl in the mixture using a blunt knife. Add the remaining mixture and repeat with another 5 tablespoons of caramel.
6 Cover the top with the over hanging cling film. Freeze overnight.
7. Transfer the cream meringue cake to a serving plate. Melt the remaining chocolate in a bain marie and then drizzle over the cake. Sprinkle over the silver sugar balls.
8. Allow 15 minutes before cutting the cream meringue cake, then serve with the remaining caramel if you wish. Enjoy!
Until next time.
Disclosure: Sainsbury’s sponsored me to write this blog post. All words are my own. All opinions are honest and my own. The recipe is my own.