citrus meringue ice cream cake with almond praline




Prep Time


Cook Time

A show-stopping make-ahead dessert. You can use home-made or store-bought lemon curd.



For the citrus meringue ice cream cake with almond praline

  • 1⁄4 cup orange juice
  • 1⁄4 cup limoncello liqueur
  • 250g sponge finger biscuits (savoiardi)
  • 1 litre vanilla ice cream — softened slightly
  • 12 mini meringues — coarsely crushed
  • 1⁄3 cup lemon curd
  • 2 teaspoons finely grated orange zest
  • Shredded orange zest, to serve


  • 1⁄2 cup caster sugar
  • 2 tablespoons cold water
  • 1⁄4 cup slivered almonds


  • 150ml cream
  • 1⁄2 teaspoon caster sugar
  • 1⁄2 teaspoon vanilla extract


For the citrus meringue ice cream cake with almond praline

  • Line a 21 x 10cm loaf tin with plastic wrap, extending at the long sides.
  • Combine the orange juice and liqueur in a shallow dish. Dip six of the biscuits, one at a time into the orange mixture and line the base of the prepared loaf tin.
  • Place the ice cream in a large bowl. Stir in the meringues, lemon curd and orange zest.
  • Spread half the ice cream over the biscuits.
  • Dip the remaining biscuits, one at a time, into the orange mixture and arrange six of them on top of the ice cream layer.
  • Top with the remaining ice cream then the remaining dipped biscuits.
  • Fold in the plastic wrap to cover the ice cream and freeze overnight.
  • To make the Almond Praline, line a baking tray with baking paper.
  • Combine the caster sugar and water in a saucepan over a low heat and cook, stirring, for 5 minutes or until the sugar has dissolved.
  • Increase the heat to high and boil, without stirring, for 5–7 minutes or until the mixture turns golden. Remove from the heat. Set aside for 2 minutes to allow the bubbles to subside.
  • Add the almonds, pour onto the prepared tray and leave to set.
  • When set, break into shards and blitz in a food processor until the pieces are about the size of sunflower seeds.
  • When ready to serve, make the Vanilla Cream by whipping the cream, sugar and vanilla.
  • Turn the ice cream out of the tin onto a platter, top with Vanilla Cream, Almond Praline and orange zest and slice to serve.