INGREDIENTS

INSTRUCTIONS

ITALIAN MERINGUE
With a sharp knife cut sponge base into a circle, using rim of a one
litre pudding basin as a guide.
Pack ice-cream into the pudding basin lined with plastic wrap,
allowing enough left over wrap to use as a handle to get the
ice-cream out later.
Place into the freezer.
Into a saucepan, preferably non-stick, add water and sugar and heat
to a soft boil stage, 116c (use a sugar thermometer to check
temperature).
NOTE: Soft boil stage is when a droplet put into cold water has a
soft but firm consistency.
Beat the egg whites in a copper or stainless steel bowl (not plastic),
adding a little cream of tartar. Whisk until soft, but firm peaks
form. Pour the sugar syrup into the meringue mixture, beating all the
time, until it cools. (This may be done over iced water to speed up
the process).
Unmould ice-cream onto the sponge base, quickly spoon on the cold
meringue mixture over the ice-cream and sponge, making sure the
ice-cream and sponge are completely covered.
Immediately, place in a pre-heated hot oven at (200c - 230c) and bake
for 5-6 minutes, until meringue is golden brown.
Converted by MC_Buster.
Per serving: 107 Calories (kcal); 0g Total Fat; (0% calories from
fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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