A stunning combination of hot meringue encasing cold vanilla ice cream served with a selection of mixed berries.
Spoon 6 balls of ice cream and on a tray lined with baking paper to make a pyramid (5 in a circle with one on top). Return to the freezer so they become very hard.
Twenty minutes before serving, preheat oven to 220ºC/425ºF/Gas Mark 7.
Put the strawberries, raspberries and cherries in a bowl and just cover with orange water and sugar syrup. Leave to rest for 10 minutes to marinate or ‘cook down’.
Meanwhile, beat the egg whites with half the caster sugar until soft peaks form. Add the remaining sugar, vanilla, bicarb soda and vinegar and beat until the meringue has formed stiff peaks.
Put the flan base on a baking tray. Using a slotted spoon so the liquid drains away, spoon the fruit mixture around the circumference of the flan ring, leaving a circle in the middle for the ice cream pyramid.
Take the ice cream pyramid out of the freezer and place it into the centre of the flan base.
Cover the ice cream and fruit with the Madeira cake slices. Do this quickly so the ice cream doesn’t melt. Drizzle some of the liquid the fruit marinated in over the Madeira cake.
Spoon the meringue over the top, using a palate knife to spread the mixture over the ice cream and down the sides, making sure there are no holes (as the meringue is the insulation).
Bake in a hot oven for 10 to15 minutes, or until the meringue is golden brown.
Add some fresh strawberries to the top to garnish. Cut into wedges and serve immediately. The ice cream should still be solid.
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