Iced Ginger Meringue

White plate and spoon topped with ginger meringue and diced tropical fruit

Carolyn Robb, the former personal chef to Prince William and Prince Harry, shares her recipe for Iced Ginger Meringue.

Cuisine:  British

Chef:  Carolyn Robb

Makes:  4 to 6 servings

Serve With:  Minted tropical fruit

About this Recipe

By: Carolyn Robb, The Royal Touch

Just as my ginger cake has a feisty hit of ginger, so too does this frozen delight. I love it for its sheer simplicity; all you need is meringues, whipped cream, a good measure of ginger, some orange zest, and a deep freeze. Served with a salad of minted tropical fruit, it is ideal for a celebratory summer luncheon in the garden. You can also wrap it in ice packs, pop it in a cooler box and impress family and friends by producing it at a picnic.



  • 2 free-range egg whites (UK medium / USA large)
  • 90g / 3oz golden caster sugar  (6 Tbsp)
  • 30g / 1oz demerara sugar (2 Tbsp)


  • 300ml / 1¼ cup double cream
  • Zest of 1 unwaxed lemon
  • Zest of 1 orange
  • 3 pieces stem ginger
  • 30g / 1oz crystallized ginger
  • 30ml / 2 Tbsp The King’s Ginger liqueur


  • 1 small, sweet pineapple
  • 2 passion fruit
  • A handful of mint leaves

Recipe from the Royal Chef for Iced Ginger Meringues with Minted Tropical Fruit #meringues #meringuerecipe #meringuedesserts #eggwhites #afternoontea #dessertrecipes #britishrecipes

Step by Step Instructions

Step 1

Make the meringues: Preheat the oven to 130ºC / 250ºF. Whisk the egg whites until stiff. Add the sugar slowly while continuing to whisk, to yield a firm and glossy meringue.

Step 2

Spoon the meringue into 10 mounds on the baking tray and sprinkle with the demerara sugar. Bake for 1 hour if they are not crisp after this time, then cook for a little longer. Once cooked, turn off the oven and leave them in while it cools down.

Step 3

Line the pudding basin (or Pyrex bowl) with cling film and put it in the freezer to chill.

Step 4

Whip the cream until it stands in soft peaks. Don’t over whip it or you will spoil the texture of the frozen dessert.

Step 5

Crush the meringues roughly and mix them into the cream. Finely grate the citrus zest, stem ginger and crystallized ginger into the cream with the ginger liqueur and mix together.

Step 6

Spoon the mixture into the pudding basin and pack down well. Cover and freeze for 3 – 4 hours.

Step 7

Dice the pineapple and combine it with the passion fruit and mint leaves.

Step 8

To serve, turn out the iced meringue onto a plate and accompany it with the fruit salad

The Royal Touch: Simply Stunning Home Cooking from a Royal Chef

The Royal Touch is a beautiful compilation of stunning recipes gathered from far and wide on an incredible culinary journey. It is one that has covered three continents over several decades and has taken in many a royal palace along the way. Carolyn Robb, the former personal chef to TRH The Prince and Princess of Wales, Prince William, and Prince Harry, presents the food that she loves to serve to her family and friends; food that is fit for a king, yet is accessible to us all.

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