First prepare the base: finely chop the biscuits, then add the melted butter and stir.
Coat the base of the mold with a circle of parchment paper, pour the biscuit mixture into it and level it creating a uniform and well-compacted layer.
Create a layer with 2/3 of the jam, leaving the edges free, then refrigerate for at least 30 minutes.
In the meantime, start preparing the cream: whip the mascarpone with the well chilled cream from the fridge.
Leave the gelatin to soak in cold water for at least 5 minutes.
Stir in icing sugar and condensed milk gently into the mascarpone cream.
Gently squeeze the isinglass, melt it with hot milk and add it to the rest.
Finally add the cherries (with a couple of tablespoons of their syrup), partly whole and partly chopped, and the coarsely crumbled meringues.
Take back the mold, pour half the stuffing, make grooves, insert the remaining jam, then cover with the remaining stuffing.
Put the cake in the freezer for at least 4 hours.
The sour cherry ice cream cake is ready: decorate it to taste with sour cherries and meringues and serve it!
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