Try this deliciously exciting dessert at home!
For the coulis, combine sugar and water in a small saucepan, bring to the boil, remove from heat and cool. Add raspberries and puree using a handheld blender. Refrigerate until required.
Cut sponge into approx 1cm thickness and cut a round piece to fit the base of a 2 litre pudding basin or pudding shaped cake tin. Then cut remainder into lengths to fit the insides of tin fitting together snugly, reserving a round to put on top at the end.
For chocolate sauce, place chocolate, cream and sugar in a microwave proof container and cook in 30 second bursts until melted and smooth.
Scoop ice cream into a large mixing bowl and mix until a smooth consistency. Mix through half of the raspberry coulis. Spoon 1/4 of the ice cream mixture into pudding basin reaching a 1/3 of the way up. Layer with 1/3 of the raspberries and coulis and a half of the chocolate sauce. Repeat layering with another layer of ice cream, followed with more raspberries, coulis and remaining chocolate. Repeat with ice cream once more, leaving a small portion just enough to cover raspberries and coulis on final layer. Press the round of sponge onto the ice cream, cover and freeze for at least 6 hours or overnight.
For meringue, place egg whites and cream of tartar in the bowl of an electric mixer. Meanwhile place sugar and water in a saucepan and bring to the boil, ensuring sugar has dissolved. Continue boiling until it reaches 115C (use a candy thermometer). Once this temperature is reached, turn egg whites on and beat until soft peaks have formed.
Once sugar mixture has reached 120C, remove from heat and with beaters still on, slowly pour sugar syrup into the egg whites in a continuous stream until all has been incorporated. Mixture will become thick and glossy. Continue beating for 10 mins, then cover and refrigerate until required.
For assembly, turn out the ice cream onto a heat proof serving platter. Spoon meringue mixture all over the sponge in wispy motions to create texture. Scorch the meringue using a blow torch. Serve immediately, or freeze until required.
Exclusive recipe by CSR Sugar.
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