PREPARATION
TIME
15
Minutes
COOKING
TIME
3 - 5
Minutes
OVEN
TEMPERATURE
230 C, 450 F, gas 8
SERVES 4
CALORIES
695
Per portion
INGREDIENTS
1 bought
or homemade 20 - cm / 8 - in sponge flan case
1
tablespoon sherry
1 (1 - liter
/ 35.2 - fl oz) block raspberry ripple ice cream
3 egg
whites
150g / 5
oz caster sugar
PREPARATION
Place
the flan case, on a baking tray and sprinkle over the sherry. Scoop the ice
cream on to the base and smooth over with a knife to make an even round. Freeze
to harden again
Whisk the egg whites until they
form stiff peaks. Whisk the sugar a little at a time. The mixture should be
thick and glossy. Quickly spoon or pipe the meringue on to the ice cream and
sponge to cover it completely. Bake in a hot oven for 3 - 5 minutes until the
meringue is golden.
SERVE IMMEDIATELY.
