About this recipe: This marvellous 1970s classic dessert continues to mystify the grandchildren when I tell them that I baked the ice cream, so sweet to see the confusion on their faces. I buy pre-made sponge cake and add the ice cream and egg whites on top to save time. However, you can make the sponge base and top with shop-bought or homemade ice cream.
Feel free to vary the flavours to your taste, the opportunities are endless.
It didn't work for me unfortunately. I made the meringue as specified using soft peaks before adding the sugar gradually and I think this was a mistake because the meringue was way too soft and slid down the icecream as soon as I put it in the oven - needless to say the icecream started to melt immediately. I'll try again but whisking the meringue to stiff peaks instead before adding the sugar. I was disappointed because this was instead of a birthday cake for my husband who had to make do with what was left of the icecream I had bought and jelly I had made for the kids - not the show stopper I had planned... - 15 Oct 2014