Meringue Gelato Cake

Here’s a perfect dessert – quick, easy and delicious, on a warm summer night.  This is a frozen version of Eton mess, a tradition English dessert of crumbled meringue, whipped cream and strawberries.  I kept it pretty simple and served it with fresh fruit, however there are many variations to this basic recipe.  Your imagination is the limit, when it comes to what you can add to the gelato base: any fresh fruit or berries, shaved chocolate, cacao nibs, nuts, coconut flakes, etc.  For the garnish you can drizzle it with a chocolate sauce, fruit coulis or fruit compote.

1 ½ cups heavy cream
1 Tbsp rum
5 - 6 oz meringue cookies (store bought or homemade)
8 oz fresh fruit/berries of choice

Whip the cream until thick but still soft.  Add the rum and fold into the cream.  Crumble the meringue cookies and fold these in as well.  Add any other ingredients if desired.  Pack the mixture into a loaf pan lined with plastic wrap, pressing it down with a spatula.  Cover and freeze until solid, preferably overnight.  To serve, pull the ice-cream brick out of the pan, unwrap and place onto a serving platter.  Garnish with fresh berries, slice to serve.