A dome of lushious strawberry ice cream sits on a sponge cake and is encased in a layer of marshmallowy meringue before being baked in the oven! It's the ultimate frozen dessert and is sure to wow your guests!
Recipe by Jacqueline Bellefontaine on May 19, 2023
Prep time: PT20M
Cook time: PT20M
frozen dessert
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line the base of a18cm (7in) shallow cake tin.
- Beat together 50g (2oz) each butter and sugar until very pale and fluffy. Gradually beat in 1 lightly beaten egg, beating well after each addition. Gently stir in 1 teaspoon freeze dried strawberries.
- Sieve 50g (2oz) flour into the bowl and fold in along with 1 tablespoon milk.
- Spoon into the prepared tin and spread level. Bake for 12-15 minutes until pale golden and springy to the touch. Allow to cool in the tin for 5 minutes before transferring to wire rack to cool completely.
- Ensure that your bowl and beaters are scrupulously clean and free of any grease. Whisk 4 egg whites until standing in soft peaks. Then gradually whisk in 125g (4½oz) a tablespoon at a time. Continue whisking until thick and glossy.
- Preheat the oven to 230℃ (210℃ fan)/450°F/gas mark 8.
- Place the sponge base on a lightly greased baking sheet or an oven-proof serving plate.
- Remove the strawberry ice cream from the freezer, remove from the bowl and position in the centre of the sponge, taking care to make sure you remove all of the cling film.
- Use a palette knife to cover the ice cream and sponge completely with meringue. Make sure both are completely covered and there are no gaps.
- Bake for 3 - 4 minutes until the meringue is golden brown. Serve immediately.