| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon2 |
8 |
servings |
INGREDIENTS
| 1/2 |
lb |
Strawberries; chopped |
|
|
Strawberry jam |
| 1 1/4 |
pt |
Strawberry ice cream |
| 2 |
lg |
Large |
| 50 |
g |
Caster sugar |
| 50 |
g |
Plain flour |
| 25 |
g |
Butter for greasing |
| 4 |
|
Egg whites |
| 150 |
g |
Caster sugar |
| 2 |
ts |
Icing sugar |
INSTRUCTIONS
SPONGE
MERINGUE
Line a bowl with cling film and fill with ice cream, leaving a hole in the
centre for the chopped strawberries. Return to the freezer.
Make a sponge by whisking eggs and sugar until mixture has doubled in
volume. Sift the flour and carefully fold into the egg mix. Spoon into a
sandwich tin and bake. Cool then turn out.
Make the meringue in a clean, grease free bowl. Whisk the egg whites until
they form soft peaks then add the sugar carefully, whisking continuously
until well incorporated. Finally add the sifted icing sugar. Place the
cooled sponge onto a tray suitable for the oven and if necessary cut into
size and shape.
Using a palette knife spread the jam on the sponge and place the ice cream
on to the centre of the sponge, discard the cling film. Using a tablespoon
or piping bag cover the ice cream and sponge with the meringue mix, dust
with icing sugar and bake for 6 minutes. Serve immediately.
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