Ingredients:-
half quantity of the sponge cake recipe baked in lined tray
250g (8.82 ounces) punnet of strawberries
1/2 teaspoon vanilla ice-cream
1 quantity of Italian meringue (see ingredients below)
Optional brandy or spirits to flambe
Italian Meringue Recipe
3 large eggs
1 cup caster sugar
1/4 cup water
Directions
separate the eggs, and put into the bowl of an electric mixer.
Put the sugar and the water in a saucepan and bring to the boil. Add a candy thermometer and leave unstirred
Beat egg whites on high speed until you have stiff peaks, turn off.
Once the sugar syrup reaches 238F (114.44 degrees Celsius) remove it from the heat, turn the beaters back on and pour it in a thin stream into the mixing bowl.
Continue to beat until it is cooled.
If using hand mixers put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.
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