A stunning, delicate ice cream cake bursting with the taste of fresh sun-ripened strawberries.
Line the base of a 26–28 cm springform cake tin with baking or waxed paper.
Crush the biscuits in a food processor and add coconut, cinnamon and melted butter. Mix well to combine and press into the base of the springform tin. Refrigerate or freeze while you prepare the filling.
Place egg whites, lemon juice, vanilla essence, sugar and berries into a large, clean electric mixer bowl. Beat on high speed for 7-10 minutes until the mixture is very thick and fluffy and all the sugar is dissolved. Carefully fold in the freshly whipped cream, so that everything is well combined. Spoon over the crust base and smooth down. Cover with plastic film and freeze for at least 4 hours or until very firm.
Serve cut in wedges with a little berry syrup and fresh berries spooned over… Mmmmm!