This jaw dropping dessert is a must try at your next dinner party.
To firstly make the sponge, pre-heat oven to 180 degrees celsius and grease and line a 20cm spring form cake tin.
Beat the eggs and sugar with a wire whisk in a stainless steel bowl over a pan of simmering water until thick. Remove from the heat and sift in the cornflour and half the flour. Fold into the egg mixture with a metal spoon. Pour in the melted butter and sift in the remaining flour and fold through until well combined.
Pour into the prepared cake tin and place into the preheated oven and bake for 25 to 30 minutes or until a skewer is inserted and comes out clean. Remove from the oven and allow to sit for 4 minutes before removing from the tin, then place onto a cooling rack and set aside.
To make the meringue, place the egg whites into an electric mixer with a wire whisk head and place on high. Once the whites start to come to a soft peak, start to add the sugar 1 tablespoon at a time, then continue to beat until the meringue is thick and glossy and all the sugar has been dissolved.
To assemble; cut a 9cm disc from the sponge and trim this to a approx height of 1cm (note you will have excess sponge left over which can be frozen down and used at a later date).
Remove the ice cream from the freezer and allow to sit for 4 to 5 minutes to slightly soften, so that it can come out of the tub in one piece.
Place the sponge disc into a plate and then place the ice cream on top of the sponge. Using a palette knife, cover the ice cream and sponge with the meringue, then toast with a blow touch to give the burnish look.
Place into the freezer until ready to serve.
We've suggested Maggie's Rich Vanilla bean Ice Cream, but you can happily substitute your favourite flavour.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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