John Myers
Ingredients for 1 servings:
- 300 g strawberry jam
- 100 g meringue(s)
- 100 g dark chocolate, grated
- 300 g cream cheese
- 3 cups of cream (200 g each)
- some cream, whipped
- some strawberries
- e.g. chocolate, grated
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Place the meringues in a freezer bag and crush with a rolling pin. Mix 150g of cream cheese with approximately 300g of strawberry jam. Whip two cups of whipped cream until stiff peaks form. Fold the jam and half of the meringues into the cream. Pour everything into a 26cm springform pan and freeze. You can start on the second layer at the earliest when the first layer is frozen. Whip one cup of cream. Mix 150g of cream cheese with the remaining meringues and the chocolate, fold in the cream, and spread on top of the strawberry layer. Place everything in the freezer for at least 12 hours. Remove the cake from the refrigerator at least 30-45 minutes before serving, depending on the room temperature. Tips: If you like, you can garnish it with strawberries, chocolate, and cream just before serving. It is best cut with an electric knife or a knife dipped in hot water. Unfortunately, it was plastered so quickly that I didn’t even get a chance to take a photo.
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