Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
12
- 1teaspoons cream of tartar
- 1L mint with cookies ice cream, slightly softened
- 6 egg whites
- 1 1/2 cup caster sugar
- 1 unfilled chocolate sponge 2 layer
Nutrition per serving
1180kJ / 281Cal
1180 Kilojoules or 281 Calories
14% of daily energy intake*
Protein
4.8grams
Fat
7.0grams
Carbs
48.9grams
Sugars
40.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Separate sponge cakes and place 1 of the cakes on a baking tray (freeze remaining cake for another time). Freeze for 20 minutes or until cold. Scoop ice cream on top of cake, shaping into a dome. Return to freezer for 30 minutes or until cold and firm.
Step 2 of 3
Place egg whites, sugar and cream of tartar in a heatproof bowl over a saucepan of simmering water, taking care base of bowl does not touch water. Stir for 5 minutes or until sugar dissolves and mixture becomes hot or reaches 72°C on a sugar thermometer. Transfer mixture to an electric mixer and beat for 10 minutes or until cool and a thick glossy meringue forms.
Step 3 of 3
Completely cover ice cream and cake with meringue, forming swirls and peaks. Using a kitchen blowtorch, caramelise meringue. Serve immediately.
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