Frozen meringue cake with strawberries
Ingredients
2 meringue cake bases measuring 24 cm across
300 ml whipping cream
200 ml low-fat crème fraîche
30 g Dansukker Icing Sugar
50 g Dime nuggets
75 ml chocolate sauce
750 g strawberries
Instructions
Put one of the meringue discs into a springform tin. Drizzle with most of the chocolate sauce. Whip the cream with the icing sugar until firm. Fold in the crème fraîche and Dime nuggets. Spread the cream mixture over the meringue disc and top with the second meringue disc. Drizzle with the remaining chocolate sauce. Freeze for at least 5 hours. Remove the cake from the freezer and let thaw for 15 minutes before serving. Serve with strawberries.
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