Ingredients:
4 small individual cakes from A Slice of Heaven
4 large egg whites
200g caster sugar
1 tsp white wine vinegar
700ml Glastry Farm Ice cream - flavour of your choice, but a fruity one will go well with the….
100g raspberry jam
Method:
Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge cakes onto a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponges, leaving a 1-2cm gap of sponge around the edge.
Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue. Cut into wedges to serve.
