Quantities can be varied for the size of cake you want to make but for a 20cm loose-bottomed cake tin you will need.
I prefer to use a cake base, such as Madeira, cut no more than 1 cm thick, lightly pressed onto the base of the tin already lined with baking paper. Alternatively, you can use a biscuits crumb and butter base as you would for a cheesecake.
Sour cream and whipped cream in equal proportions, together with some meringue.I use about 300ml of Cream, either very thick cream or whipping cream whipped until just beginning to hold its shape and 300ml of thick, Sour cream. Gently incorporate these two, do not beat.
In a bowl, break up some homemade meringue or two to three bought meringue nests into pieces about 5 cents. Scrape all the sour cream & cream mixture on top of the broken meringue and with a spatula gently mix through thoroughly.
Dollop spoonfuls of this mixture onto the sponge base, alternating with spoonfuls of lemon curd. Do not over mix, you want the curd to come out as swirls within the mixture not integrated into it. Do not mess with the filling just pile it in gently flatten and then freeze.
To serve remove from freezer into refrigerator, leave for 20 minutes and then remove from tin and decorate with summer berries of choice.