Method
- Preheat the oven to 220C, Gas Mark 7.
- Place the circle of sponge on an oven proof plate.
- Moisten the sponge with the sherry.
- Spoon on the ice cream in a lump leaving a 25mm margin.
- Place the plate, sponge and ice cream in the freezer for an hour or so.
- Whisk the egg whites until stiff peaks are formed. Add half the sugar and beat for another minute.
- Fold in the remaining sugar.
- Swirl the egg white mixture (meringue) over the ice cream and cake so that the ice cream is covered completely and thickly.
- Bake in the oven for 4 or 5 minutes until brown and crisp.
- Serve immediately with double cream.
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