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Berry Lemon Layered Pavlova

March 27, 2022 By Ashley Leave a Comment

I’m welcoming in spring with this over the top, crazy delicious berry lemon layered pavlova. This layered pavlova has crunchy, chewy layers of meringue topped with fresh whipped cream, silky and fluffy lemon curd cream, sweet and tangy mixed berry compote all topped with a mix of fresh blackberries, strawberries, raspberries and blueberries. It’s chewy, marshmallowy, sweet, tangy and so, so good.

Pavlova Layers

The pavlova layers for this cake consist of three 8″ rounds of vanilla meringue. I used cake pans to trace the 8″ rounds onto parchment paper. I was able to fit all 3 on a half cookie sheet, but you can also bake the meringue layers in batches if you need to. The layers are baked until crisp and chewy while still remaining marshmallowy in the center. The meringue layers are then left in the oven to cool gradually. If they cool too fast they are prone to collapsing. Be careful moving the layers after they are baked as they are delicate and can fall apart easily, but no worries if they do crack or break. They can still be used and are still yummy!

Lemon Cream

This lemon cream. I’m telling you, once you make this, you will never see lemon curd the same way. Adapted from the amazing Dorie Greenspan, this lemon cream recipe is perfection. The recipe is similar to that of a lemon curd but once the curd has cooked, it is cooled down a bit then whipped with butter to create a silky, creamy and fluffy lemon cream. Insanely good.

Mixed Berry Compote

Any combination of berries works for this recipe. I used a combination of strawberries, blackberries, raspberries and blueberries. I used the same berries to sprinkle between the layers and to decorate the top. Cook the berries with a squeeze of lemon juice and a little bit of sugar until reduced and thickened. Let the compote cool before using.

Whipped Cream

Because of having multiple creamy components to this dessert, I only made a small batch of whipped cream for this layered pavlova, but if you want more pillowy dollops of whipped cream, double the recipe.

Assembly

Assemble the layered pavlova by topping a layer of meringue with 1/3 of the whipped cream and swirling in 1/3 of the lemon cream. Top with a 1/3 of the mixed berry compote and a mix of fresh berries. I didn’t measure the berries, but I used somewhere between 1/2 -2/3 cup of berries on the first and second layers and loaded up the top.

Repeat with a second layer of meringue, 1/2 of the remaining whipped cream, lemon curd cream, mixed berry compote and fresh berries. Place the last layer on top, followed by the remaining whipped cream, lemon cream curd, and mixed berry compote. Pile on more berries on top for decoration. Serve and enjoy!

If you make my berry lemon layered pavlova, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more berry recipes, check out these posts:

Triple Berry Crumble Pie

Blackberry Pie Bars

Roasted Strawberry Malt Ice Cream

Raspberry Swirl Cheesecake Brownies

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Berry Lemon Layered Pavlova

Layers of meringue filled with whipped cream, lemon curd cream, mixed berry compote and fresh berries

Prep Time1 hr

Cook Time45 mins

Chill3 hrs

Total Time4 hrs 45 mins

Course: Dessert

Keyword: berry compote, berry lemon pavlova, layered pavlova, lemon cream, mixed berries, pavlova, whipped cream

Servings: – 12 servings

Equipment

Ingredients

Lemon Curd Cream

½ cup (99g) granulated sugar
2 teaspoons lemon zest
2 large eggs
6 tablespoons lemon juice
10 tablespoons (141g) unsalted butter, room temperature

Pavlova Layers

6 large (210g) egg whites, room temperature
⅛ teaspoon fine sea salt
⅛ teaspoon cream of tartar
1 ½ cups (297g) granulated sugar
1 teaspoon pure vanilla extract

Mixed Berry Compote

1 ½ cups (180g) mixed berries
1 ½ tablespoons granulated sugar
1 teaspoon lemon juice

Whipped Cream

1 cup (227g) heavy whipping cream
2 tablespoons powdered sugar
2 cups (300g) fresh mixed berries (hull and halve strawberries)

Instructions

Make the Lemon Curd Cream.

Make the lemon curd cream first so that it has time to chill. Set a fine mesh strainer over the container of a blender.
Combine the sugar and the lemon zest in a medium saucepan. Rub the sugar and zest together between your fingers until the sugar is moist, clumpy, and very aromatic.
Whisk in the eggs. Whisk in the lemon juice.
Place the saucepan over medium-low heat. Cook, whisking contantly until the mixture reaches 180F on an instant read thermometer. The curd will start to thicken and leave tracks before it reaches 180F.
Remove the curd from the stove and immediately strain the mixture in the strainer over the blender container. Discard the zest and any curdled egg.
Let the curd rest at room temperature in the blender container, stirring occasionally, until it cools to 140F. This can take about 10 minutes.
Place the lid on the blender and turn on high. Remove the lid and add the butter, a couple tablespoons at a time.
Once all the butter has been added, place the lid back on, and keep blending for 2-3 minutes to get perfectly creamy, light and airy lemon curd cream.
Pour the cream into a storage container and press a piece of plastic wrap against the surface to prevent a skin from forming. Chill the cream for at least 3 hours or overnight.

Make the pavlova layers.

Preheat the oven to 250F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. (I traced 8-inch cake pans.)
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.
Add the salt and cream of tartar.
Increase the mixer speed to medium-high and beat the whites to soft peaks.
While continuing to beat the egg whites, gradually add the granulated sugar (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
Divide the meringue evenly between the three circles. Use an offset spatula to spread the meringue evenly to the edges of the circles.
Bake for 35-40 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.
Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova layers to cool completely in the oven.

Make the mixed berry compote.

Place the berries, sugar and lemon juice in a small saucepan over medium-low heat.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, reduce the heat to medium. Use a wooden spoon or a potato masher to muddle and mash the fruit.
Continue cooking, stirring often, until the compote has reduced to about half its volume, about 5 minutes.
Remove from the heat. Cool completely.
Compote can be stored in an airtight container in the refrigerator for up to a week.

Make the Whipped Cream.

In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Assemble the layered pavlova.

Carefully peel one of the meringue layers off of the parchment paper and place on a serving plate. Be careful as the layers are delicate.
Top with 1/3 of the whipped cream.
Top with 1/3 of the lemon curd cream.
Swirl in 1/3 of the mixed berry compote.
Sprinkle with a mixture of blackberries, raspberries, blueberries, and stawberries.
Place the second layer of meringue on top.
Top with another 1/3 of the whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with a mixture of fresh berries.
Top with the last layer of meringue.
Top with the remaining whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with the remaining fresh berries.
The pavlova should be served immediately, or refrigerated for up to 4 hours.

Notes

Lemon Curd Cream recipe adapted from Baking: From My Home to Yours by Dorie Greenspan.

Champagne Strawberry Truffle Cake

February 9, 2022 By Ashley Leave a Comment

If you’re looking for a decadent, light and romantic cake, look no further than my champagne strawberry truffle cake. I’ve been making this cake for years. It was one of the most popular cakes chosen by brides back when I had my wedding cake business, and it’s one of my favorites as well. Tender, fluffy and moist champagne cake is layered with strawberry reduction, sliced strawberries and white chocolate ganache and covered with light and creamy Italian meringue buttercream. It’s a perfectly delicious and beautiful cake for any romantic occasion.

Champagne Cake

This cake is everything a white cake should be. Light, fluffy, moist and tender. Made with egg whites only, this cake is good for tinting with gel food colors. 2 drops of pink gel color will give you a soft pink color for a pink champagne cake. I used my go-to drinking rosé Prosecco, but you can use any champagne or Prosecco you like to drink, though I would avoid anything that is super sweet.

For white cakes, I tend to bake them at a lower temperature of 335F (a trick I learned from my friend Liz Marek over at Sugar Geek Show). I find that egg white based cakes can bake and puff up quicker, resulting in more doming, and/or shrinking when removed from the oven. Lowering the temp just a bit will result in a slower, more evenly baked cake.

White Chocolate Truffle Filling

The truffle filling in this cake is white chocolate ganache. It’s creamy and decadent, and is amazing with the champagne and strawberry flavors. This recipe makes just enough for two layers of ganache filling. Ganache is made by gently whisking hot cream into white chocolate, and left to cool until the desired consistency. The ganache, when ready for use, should be spreadable, much like peanut butter. White chocolate ganache can be made in advanced and stored in the fridge util ready to use.

Strawberry Reduction

Fruit reductions are one of my favorite ways to pack a concentrated flavor punch to my cakes. Strawberries, a little bit of sugar and lemon juice are cooked, mashed and strained. The pureé is then reduced to become thick and concentrated in flavor. Fruit reductions don’t make the cake soggy or soak through the cake, due to the low water content. I also like to use reductions in buttercream as they are the best way to get maximum flavor.

Vanilla Buttercream

I used Italian meringue buttercream for this cake, but Swiss meringue can be used instead if you prefer the cooking method more. Check out my post on Italian meringue buttercream for the recipe and tips and tricks and step by step process on how to make it.

Assembly Notes

In the recipe directions, I refer to how to make this cake with 3 layers of cake, and my preference, 4 layers of cake. The 3 layer cake’s assembly is a layer of champagne cake, a layer of reduction, buttercream dam, sliced strawberries and white chocolate ganache. Repeat with the second layer, and top with the final cake layer.

For 4 layers of cake, the assembly is the same except for the second layer, where I filled the layer with buttercream and not the white chocolate ganache. Two reasons why I did this. One, chocolate is expensive and I didn’t want you to make more ganache than you need for the recipe, and it seems like half of my readers tend to make 3 layers instead of 4. Two, I found 3 layers of ganache was a tad bit too sweet, so breaking it up with a lighter, whipped-like buttercream was the perfect balance.

If you make my champagne strawberry truffle cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Smoked Old Fashioned Cocktail Layer Cake

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Champagne Strawberry Truffle Cake

Champagne cake filled with strawberry reduction, fresh strawberries, white chocolate truffle ganache and vanilla buttercream

Prep Time30 mins

Cook Time40 mins

Assembly30 mins

Total Time1 hr 10 mins

Course: Dessert

Servings: – 8″ cakes (or 2 – 8″ cakes, torted)

Ingredients

14 ounces (397g) cake flour
12 ounces (340g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
4 ounces (113g) whole milk, room temperature
3 oz (85g) canola oil
2 teaspoons pure vanilla extract
8 ounces (227g) champagne, I used Ruffino Rosé Prosecco
5 large egg whites, room temperature
8 ounces (226g) unsalted butter, room temperature

Strawberry Reduction

16 ounces (454g) frozen strawberries
1/3 cup (66g) granulated sugar
1 tablespoon lemon juice

White Chocolate Truffle Filling

16 ounces (454 grams) white chocolate, chips or chopped
6 ounces (170g) heavy cream

Vanilla Italian Meringue Buttercream

1/2 batch prepared Italian meringue buttercream
1 lb fresh strawberries, sliced

Instructions

Champagne Cake

Preheat the oven to 335F
Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
In the bowl of a stand mixer, combine the cake flour, granulated sugar,baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
In a small measuring cup, whisk together the whole milk, oil and vanilla.
In a large measuring cup, whisk together the egg whites and champagne.
With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in the whole milk, oil and vanilla mixture and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
Turn the mixer speed on low, add the champagne and egg white mixture in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator.

Make the Strawberry Reduction

Combine the strawberries, sugar and lemon juice in a large saucepan.
Place the pan over medium-low heat, stirring occasionally until the strawberries have softened.
Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juice and break them up. Cook for 3 minutes more.
Push the hot strawberry mixture through a fine mesh sieve in a large bowl. Discard the leftover pulp.
Pour the strawberry pureé back into the sauce pan and place over medium-low heat.
Simmer the mixture for 30 minutes, or until the mixture is reduced to 1/3 cup and has thickened.
Let the mixture cool to room temperature. Refrigerate until ready to use.

White Chocolate Truffle Filling

Place the white chocolate into a medium size bowl. Microwave for 30 seconds.
In a small saucepan over medium low heat, heat the heavy cream until the mixture just starts to bubble up around the edge of the pan. Do not boil.
Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
Leave the ganache at room temperature until it is a thicker, spreadable consistency, like peanut butter, about an 45-60 minutes.

Assemble the Champagne Strawberry Truffle cake

Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
**(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with vanilla Italian meringue buttercream.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the strawberry reduction on the cake layer with an offset spatula.
Pipe a dam around the perimeter of the cake layer.
Place a single layer of sliced strawberries inside the damn.
Top with white chocolate ganache, using an offset spatula to spread it evenly over the strawberries. Filling should be 1/4" thick.
Add the second cake layer and repeat with the strawberry reduction, buttercream dam and sliced strawberries.
Top with white chocolate ganache, using an offset spatula to spread it evenly over the strawberries. Filling should be 1/4" thick.
*(For 4 layer cakes, pipe buttercream over the sliced strawberries in place of the ganache, creating a 1/4" layer of buttercream. Smooth with a spatula.)
Place the third layer on top, and frost the outside and top of the cake with the remaining buttercream.
*(For 4 layer cakes, repeat steps 5-9. Smooth with a spatula. Top with 4th and final layer, and frost the outside and top of cake with the remaining buttercream.
Decorate with fresh strawberries.

Notes

Champagne cake layers can be refrigerated for up to 2 days. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before using.

Strawberry reduction can be stored in the refrigerator for up to a week.

White chocolate truffle filling can be left at room temperature for up to two days. It can be stored in the refrigerator for up to 5 days. It can also be frozen for up to a month. Thaw in the refrigerator over night before using.

Vanilla Italian meringue buttercream can be left at room temperature for up to 2 days, refrigerated for up to a week, and frozen up to a month. Thaw to room temperature before rewhipping for use.

Assembled cake can be left out for several hours for serving, but refrigerate to store it. Refrigerate for up to 3 days.

Malted Funfetti Cake with Strawberry Buttercream and Cookie Crumble

September 21, 2021 By Ashley 2 Comments

I’ve been really into baking with malted milk powder. It just has this deep and toasty flavor that lends so much depth and deliciousness to baked goods. Inspired by strawberry malt milkshakes, I created this malted funfetti cake with strawberry buttercream and cookie crumble. Strawberries and malted milk powder are so, so good together, this is my second recipe using them together within the past couple months. Fluffy and tender malted funfetti cake flecked with sprinkles, silky strawberry Swiss meringue buttercream and strawberry shortbread cookie crumble makes for a truly delicious cake that you will want to make on the regular.

Malted Funfetti Cake

The base recipe of my malted funfetti cake is my go to vanilla cake, with the additional malted milk powder and sprinkles. This cake is mixed using the reverse creaming, or two stage method. Reverse creaming cakes have a tighter, more delicate and soft crumb. They tend to be more compact, with less of a rise compared to creamed cakes, and have a melt-in-your-mouth texture. Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled.

Strawberry Buttercream

Strawberry Swiss Meringue buttercream is fluffy, silky and so yummy. It reminds me a lot of strawberry ice cream – which is always a good thing, right? In this recipe, I use strawberry jam for the strawberry flavoring in the buttercream. You can also try the method I use for making strawberry Italian meringue buttercream by making your own concentrated jam first as used in my strawberry rose buttermilk cake.

Strawberry Cookie Crumbs

I really like adding crunchy elements to my cakes. I like the texture they add and it helps to add additional complementary flavors to the cake. The cookie crumbs for this recipe is a shortbread style crumble that is baked until golden and crispy. Once cool, freeze dried strawberries are crushed into the crumble and tossed to fully incorporate. This crumble is super yummy and even tastes amazing on ice cream, yogurt, etc.

I baked my cakes in 2 – 2″ pans and torted them (or split them in half) to create 4 layers total. You want to make sure that the cake layers will be stable so I typically put down a thin layer of buttercream and then pipe a dam around the edge of the cake first before sprinkling on the cookie crumble. Then scoop additional buttercream on top of it, spreading it out to even it out with the dam. This ensures that the buttercream layers are even but also will make sure the layers are adhered properly and are stable, and not just sitting on the crumble.

I hope that you enjoy this malted funfetti cake with strawberry buttercream and cookie crumble as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Salted Caramel Popcorn Cake

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Malted Funfetti Cake with Strawberry Buttercream and Cookie Crumble

Funfetti malted milk vanilla cake filled with strawberry malted cookie crumble and strawberry Swiss meringue buttercream

Prep Time30 mins

Cook Time1 hr

Course: Dessert

Servings: 8″ cakes

Ingredients

Malted Funfetti Vanilla Cake

14 ounces (397g) cake flour
14 ounces(397g) granulated sugar
1 teaspoon fine sea salt
1/4 cup malted milk powder
1 tablespoon + 1 teaspoon baking powder
9 oz (255g) unsalted butter, room temperature
4 large eggs, room temperature
3 ounces (85g) canola oil
12 ounces (31g) whole milk, room temperature
1 tablespoon pure vanilla extract
¼ cup sprinkles

Strawberry Buttercream

1 batch prepared Swiss meringue buttercream
1 – 1½ cups strawberry jam

Strawberry Cookie Crumble

1/2 cup all purpose flour
1 tablespoons malted milk powder
1½ tablespoons granulated sugar
1/4 cup unsalted butter, room temperature
1/2 cup freeze dried strawberries
⅛ teaspoon fine sea salt

Instructions

Make Funfetti Malt Cake

Preheat your oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
Combine the milk, oil, eggs, vanilla extract and vanilla extract in medium bowl. Whisk to thoroughly combine.
In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, malt powder and salt. On low speed, mix for 1 minute.
With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in a small amount of the liquid ingredients (about 1/2 cup) and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and beat for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Fold in the sprinkles.
Evenly divide the batter among the prepared pans.
Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator a couple hours.

Strawberry Buttercream

In a stand mixer fitted with the paddle attachment, combine the salted caramel sauce and the prepared Swiss meringue buttercream.
Mix on low until everything is incorporated and the buttercream is smooth.

Strawberry Cookie Crumble

Line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine the flour, malt powder and salt.
Pulse in the butter, pulsing until the dough forms clumps.
Turn the mixture in an even layer onto the prepared baking sheet and break up some of the large pieces.
Bake for 10 minutes. Remove the tray from the oven and, using a heatproof spatula, gently flip the mixture and bake for 10 more minutes. Let tray cool completely on a wire rack. Store in an airtight container for up to a week.
Let tray cool completely on a wire rack. Crumble in the freeze dried strawberries. Store in an airtight container for up to a week.

Assemble the Cake

Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the buttercream on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
Sprinkle the strawberry cookie crumble on top of the cake layer. Pat into place.
Spread about one cup of the buttercream on top of the crumble using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick total.
Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
Slice into pieces and serve.

Roasted Strawberry Malt Ice Cream

August 26, 2021 By Ashley Leave a Comment

We’re nearing the end of summer here in the states. Just a little less than a month left. So hard to believe – it feels like the summer just flew by this year. Even though fall recipes are on the horizon here, I wanted to share one more ice cream recipe before welcoming apples, stone fruit and pumpkin back to the blog. My roasted strawberry malt ice cream is one to keep on repeat in your freezer. Creamy, rich and packed with roasted, concentrated strawberries and the flavor of toasty caramel-y malt. Like your favorite strawberry malted milkshake, but so much better.

Roasting Strawberries

Roasting the strawberries before adding them to the ice cream concentrates their flavor and caramelizes the juices. I love to roast any fruit I put in ice creams to really get the best flavor. After the strawberries are roasted, let them cool, then chop them into smaller pieces. Let the strawberries cool completely before adding them into the ice cream base. I typically roast the berries the same day I make the ice cream base then combine them before churning.

Malted milk powder

Ever eaten Whopper’s chocolate candies? Or drank a malt milkshake? Both use malted milk powder. Malt is similar to powdered milk except it contains wheat flour and flavoring. Malt has a distinguishable flavor that is deep, somewhat nutty and caramel-like – super delicious. It may sound weird (wheat flour- what??), but it’s really good and if there is a time to try it, it’s in this ice cream recipe. It adds a depth of flavor to baked goods and sweets that can take brownies, ice cream, buttercream and more to a whole new flavor level.

How to make roasted strawberry malt ice cream

I like to break up ice cream making into 1-2 days. The first day I roast the strawberries and get them in the fridge to chill. I also make the ice cream base in the morning to get that chilled through. In the evening I’ll churn the ice cream, swirl in the strawberries and get it in the freezer to freeze overnight. Sometimes, I’ll churn the second day if I’m running behind on time.

The ice cream is made using a traditional ice cream base – super creamy, indulgent and delicious. This is my favorite ice cream recipe and the one I use most often. Cream, milk, sugar, salt and eggs are heated to dissolve the sugar and to cook the eggs, essentially making a custard. Both the custard and the strawberries need to be very cold before they can be churned.

The custard will churn faster than usual because of the addition of the malt powder which helps thicken it up. You want the churned ice cream to resemble soft serve. Layer the ice cream and the strawberries in a pan swirling the berries and the juices to make sure they are well combined. Freeze the ice cream until frozen, about 6-8 hours or overnight before serving.

If you make my roasted strawberry malt ice cream, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

London Fog No Churn Ice Cream

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

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Roasted Strawberry Malt Ice Cream

Roasted and caramelized strawberries swirled into creamy and decadent vanilla malt ice cream

Prep Time30 mins

Cook Time30 mins

Chill2 d

Ingredients

Roasted Strawberries:

2 ¾ cups (1lb/454g) fresh strawberries
3 tablespoons granulated sugar

Malt Ice Cream:

1 ½ cups (355ml) heavy cream
1½ cups (355ml) whole milk
1 cup (200g) granulated sugar
1/4 teaspoon fine sea salt
7 large egg yolks
2 teaspoons pure vanilla extract
1/4 cup (35g) vanilla malted milk powder

Instructions

Roast the Strawberries

Preheat oven to 350F degrees.
Rinse and hull strawberries. Halve the smaller ones and quarter the larger berries so they’re all roughly the same size and cook at about the same rate. Add strawberries to a medium bowl.
Add the sugar to the strawberries and toss to coat.
Bake for 20-25 min, stirring once while they bake.
Use a potato masher to break up the berries into smaller pieces. You can also just chop them into smaller pieces once cool.
Pour the strawberries and all the juices into a bowl to cool completely.

Make the Malt Ice Cream

Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.
Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.
In a large bowl, whisk the egg yolks until they have lightened in color, about 2-3 minutes.
Slowly pour some of the hot milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
Whisk in the malt powder.
Stir in the vanilla. Cover and refrigerate the mixture for a minimum 6 hours, or overnight.
Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 15-25 minutes. Your ice cream should be thick like soft-serve.
Layer the ice cream, and the strawberries in a container of your choosing. I used a 9×5 loaf pan. Use a knife to swirl in the strawberries and juices thoroughly.
Cover the ice cream with cling wrap. Place the ice cream back into the freezer to freeze through, 8 hours or overnight before serving.