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Vanilla iced meringue

Vanilla iced meringue


Delight your guests and customers with this delicious iced meringue cake. The tartness of the lemon perfectly offsets the sweetness of the white chocolate and vanilla ice cream, whilst the meringue adds a light and crunchy texture. 

French meringue


645g egg whites

600g sugar

600g confectioner's sugar

8g Norohy vanilla


Beat the egg whites on a slow speed until the air bubbles are evenly distributed, while gradually adding the sugar.

Gently add the confectioner's sugar to the egg whites using a spatula.

Use an 8mm plain round nozzle to pipe twenty 14cm rounds of meringue onto baking trays covered with parchment paper.

Pipe the rest of the meringue into stick shapes.

Make some vanilla sugar by storing and drying out the vanilla beans you use, then grinding with confectioner’s sugar and sifting together. Sprinkle onto your meringue.

Bake at 250°F (120°C) with the oven door slightly ajar until the meringues have a dry, brittle texture.

Store in a dry place.

Vanilla whipped cream


1400g whipping cream 35%

110g sugar

16g Norohy vanilla


Beat together the chilled cream, split and scraped vanilla and sugar.

Store in the refrigerator.

White chocolate & vanilla ice cream


3050g whole milk

60g milk powder 0%

195g sugar

360g Sosa glucose powder

18g Ice cream stabiliser

800g white chocolate

36g Norohy vanilla


Carefully weigh all the ingredients.

Combine 10% of the sugar with the stabiliser. Set aside.

Pour the milk and split and scraped vanilla into your cooking pot (a saucepan or pasteurizing machine).Once it is at 75°F (25°C), add the dry milk.

At 85°F (30°C), add the sugar and glucose powder.

At 105°F (40°C), gradually combine with the melted white chocolate until a glossy, elastic texture forms.

Heat again, then at 115°F (45°C), add the stabilizer mixture.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).If possible, homogenize the mixture to make any fat crystals as tiny as possible.

Leave the mixture to sit for at least 12 hours.

Mix using an immersion blender and churn between 15-20°F (-6°C to -10°C).

Assembly and finishing


200g lemon jam

lemon zest (as needed)


Place a disk of meringue into a 4cm-tall 14cm ring.

Fill with waïna ice cream and smooth out. Freeze.

Spread a thin layer of lemon jam on top of the ice cream, then cover with another meringue disk.


Turn out the ice cream assemblies.

Beat the cream, then attach differently sized meringue sticks all around the edge of the ice cream assemblies.

Use a piping bag with a plain round nozzle to cover the whole surface of the iced meringue with vanilla whipped cream.

Add a few pieces of lemon zest.


Recipe courtesy of Norohy

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