This jaw dropping dessert is a must try at your next dinner party. 


  • 3 free range eggs 

  • 90g caster sugar 

  • 1 tbsp corn flour, sifted

  • 1/2 cup plain flour, sifted 

  • 40g unsalted butter, melted

  • Meringue

  • 2 free range egg whites

  • 2/3 cup caster sugar 

  • 1 tub Maggie Beer Rich Vanilla Bean Ice Cream


  • 1.

    To firstly make the sponge, pre-heat oven to 180 degrees celsius and grease and line a 20cm spring form cake tin.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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).

  • 6.

    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.

  • 7.

    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.

  • 8.

    Place into the freezer until ready to serve.

  • Tip:

  • 1.

    We've suggested Maggie's Rich Vanilla bean Ice Cream, but you can happily substitute your favourite flavour.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 672kj
  • Fat Total 26g
  • Saturated Fat 15g
  • Protein 12g
  • Carbohydrate 99g
  • Sugar 82g
  • Sodium 175mg

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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