serves 8
1 Madeira loaf or sponge cake
1 liter ice-cream of your choice
4 egg whites
200 g caster sugar
1 t corn starch
Method
Slice the Madeira loaf in 8 thick slices. Use a stacking ring or cookie cutter and cut 8 rounds from the slices of cake. Place a cake disc back into the stacking ring and fill up the stacking ring with ice-cream. Shake out the cake with ice-cream( it actually slides off quite easily) and repeat with the other 7 cake discs. Place the cake stacks back in the freezer, or leave overnight to get really hard.
Preheat oven to 180 C.
To make your meringue, place the egg whites in your mixer and whisk until the egg whites form stiff peaks. Add the caster sugar 1 tablespoon at a time and whisk in between. Lastly fold in the corn starch. With a knife, cover each of the frozen cake stacks with meringue, making sure there are no holes where the ice-cream can leak out. Place on a baking sheet and bake for 5-8 minutes or until meringue has a beautiful caramel color. Serve immediately.
Cook's Notes:
You can literally use any flavor ice-cream, you can add fresh or canned fruit, even nuts to your ice-cream.In stead of baking the meringue, you can use a blow torch to get the desired caramel, charred effect. You can also drizzle with a tipple of your choice and set it alight to wow your guests even further. I suggest you try this once before you make it a party trick!.
(Nina Timm)
