1 Bought slab of Madeira Cake
8 Meringue Nests
500ml Tub Creme Fraiche
Jar of Lemon Curd
Red Summer Berries to decorate
(1) Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in gaps between the slices with small pieces of cake.
(2) Break the meringues into pieces and put into a large bowl. Tip in all the Creme Fraiche and fold together. Put large spoonfuls of the meringue and lemon curd into the tin, but DON'T STIR. Spread level with a palette knife, then tap the tin on a work surface to make sure the mixture is packed down.
(3) Freeze for at least 4 hours before serving.