An egg sponge makes the base to this tasty treat.
A mixture of fruits is then spooned over the sponge. The block of ice cream sits on top — scoops of ice cream will melt too quickly. Then the whole lot is covered with a thick layer of meringue, which keeps the heat out as the meringue cooks quickly in a piping-hot oven.
You will need:
About 425ml (¾pt) of mixed fruits, such as blueberries, chopped strawberries, chopped pineapple
Juice 1 small orange
1 tablespoon caster sugar
1 egg-sponge base, 18-20.5cm (7-8in) wide
1L block vanilla ice cream
4 egg whites
225g (8oz) caster sugar
Put the mixed fruits in a bowl and add the orange juice and the tablespoon of caster sugar and leave to stand for about 30 minutes to allow the flavours to mingle. Put the egg-sponge base on an ovenproof plate or dish. Spoon the fruit mixture over the sponge and put the block of ice cream on top. You may need to sculpt the block a bit in order to cover the fruit completely. Keep in the fridge while making the meringue.
Preheat the oven to 230°C, 450°F, Gas 8. Put the egg whites into an electric mixer and beat until very stiff, adding a spoon or two of caster sugar at a time and beating well until all the sugar has been added. Spread this in an even layer over the ice cream and sponge.
Make sure the surface is bumpy, so it will brown easily in the oven. Scatter the flaked almonds over the surface. Bake immediately in the oven for about 3-5 minutes until golden brown.
Serve immediately. L