Christmas ice cream cake with marzipan and cherry sauce

Instructions

Almond base

Preheat the oven to 165°C (fan).

Whisk the egg whites until foamy. Add the sugar a little at a time and whisk into a thick, glossy meringue. Finely chop the almonds in a food processor. Fold the almonds and orange zest into the meringue.

Line the base of a 23 cm springform tin with baking paper. Grease the sides with a little butter and spread the meringue in the tin. Bake for about 40 minutes. It will sink a little when it comes out of the oven. Chill until completely cold.

Marzipan ice cream

Whisk egg yolks, icing sugar and vanilla seeds into a thick, pale mixture. This takes about 5-6 minutes. Lightly whip the cream in another bowl. Gently fold the cream into the egg mixture so you don’t knock out the air. Finally fold in the marzipan and orange zest.

Line the inside of the springform tin with an acetate cake collar and pour the ice cream onto the almond base. Spread 150 g of the cherry sauce over the ice cream and swirl it in a little with a knife. Freeze for at least 6 hours, preferably until the next day.

Release the cake from the tin and collar and place it on a plate. Decorate with the rest of the cherry sauce, slivered almonds, chopped dark chocolate and orange zest. Serve straight away or return to the freezer until serving. Enjoy!