Meringue ice cream cake

Ingredients for 1 servings:

• 4 eggs, fresh
• 1 packet of vanilla sugar
• 150 g sugar
• 2 tbsp rum
• 500 ml whipped cream
• 2 packs of cream stiffener
• 10 large meringues, like from the bakery
• e.g. chocolate (bark chocolate)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with rum

Line a 26 cm springform pan with baking paper and roughly crumble 5 meringues into the base. Separate the eggs. Beat the egg whites until stiff. Whip the whipped cream with the cream stiffener until stiff. Beat the egg yolks with the vanilla sugar, sugar, and rum until creamy. Then carefully fold in the beaten egg whites and the whipped cream. Spread half of this cream on the meringue base. Crumble the remaining 5 meringues and spread them on top. Cover with the remaining cream and spread evenly. Cover the cake with aluminum foil and freeze for at least 24 hours. Serve the cake frozen, decorating it with bark chocolate beforehand. Tip: The cake tastes delicious evenly thawed.