Ingredients
- For the filling
- 1 liter vanilla ice cream
- 1 liter strawberry ice cream
- 1 liter chocolate ice cream
- For the sponge base
- 2 large eggs
- 50g caster sugar
- 30g self-raising flour
- 20g cocoa powder
- 20g butter, melted
- For the meringue
- 225g caster sugar
- 4 large egg whites
- pink gel paste coloring
- yellow gel paste coloring
- mixed berries to decorate
Directions
- Line a 3 liter pudding bowl with cling film. In a large bowl or mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for 1 hour until firm.
- In a large bowl or mixer, beat the strawberry ice cream to soften a little, and then spoon over the vanilla ice cream. Level with a spatula and freeze for 1 hour until firm.
- Pre-heat the oven to 350F. Lightly grease a 8in sandwich tin and line the base with baking parchment.
- For the sponge, place the egg and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in color and thick enough to just leave a trail when the whisk is lifted. Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the butter down the side of the bowl and gently fold in.
- Turn into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake in the pre-heated oven for about 10 – 12 minutes, until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack.
- In a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for 1 hour until firm.
- Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue.
- Pre-heat the oven to 450F.
- To make the meringue, place the sugar and 90ml of water in a thick-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 230F.
- Whisk the whites in a large bowl of an electric mixer until stiff. When the syrup temperature reaches 240F, slowly and carefully pour the syrup over the whisked whites in a thin stream taking care not to let the syrup run onto the whisk.
- Continue whisking for about 15 minutes until the meringue is completely cold.
- Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife spread a thin layer of meringue over the ice cream and sponge to form a coating.
- Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag.
- Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered.
- Bake in the pre-heated oven for about 4-5 minutes or until golden brown. Decorate with mixed berries and serve immediately.
Tips/Techniques
Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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