Meringue bombe

INGREDIENTS

  • 1 x 350g pkt bought round apple teacake
  • 1 x 1L ctn Sara Lee French Vanilla Classic Ice-cream
  • 3 egg whites
  • 155g (3/4 cup) caster sugar

CHERRY SAUCE

  • 1 x 680g btl morello cherries
  • 70g (1/3 cup) caster sugar
  • 3 teaspoons cornflour

METHOD

Step 1

Place the cake on a sheet of non-stick baking paper and use a pencil to trace around the cake to make a circle. Place paper on a baking tray pencil-side down.

Step 2

Use scissors to cut the cardboard container away from the ice-cream, leaving the ice-cream in one piece. Transfer the ice-cream to a chopping board and cut into thick slices. Place the ice-cream slices on top of each other on the lined tray in the centre of the circle. Use the back of a spoon to mould ice-cream into a dome shape. Place in the freezer for 6 hours or until firm.

Step 3

To make the cherry sauce, drain the cherries reserving 60ml (1/4 cup) of the juice. Place the cherries and sugar in a medium saucepan over medium heat. Combine the cornflour and reserved juice in a small bowl until smooth. Add to the saucepan and cook, stirring, for 5 minutes or until the mixture boils and thickens. Remove from heat. Set aside to cool slightly.

Step 4

Meanwhile, preheat oven to 250°C. Carefully cut a 1cm-thick slice from the base of the cake to make a disc. Place the remaining cake on an ovenproof plate or baking tray. Top with ice-cream dome. Gently mould the 1cm-thick cake disc over the top of the ice-cream to cover. Place in the freezer for 30 minutes or until firm.

Step 5

Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar a little at a time, beating well after each addition until the sugar dissolves. Roughly spread the meringue all over the cake to cover completely. Bake for 2 minutes or until it just golden. Serve immediately with warm cherry sauce.