- 1 sweet pastry case
- 4-5 tbsp strawberry jam
- 375g vanilla ice-cream
- 2 egg whites
- 125g caster sugar
- Spread the jam inside the pastry case. top up iwht blocks of ice
cream, cover with clingfilm and put in the freezer.
- Whisk the egg whites until stiff, then add half the sugar, and mix
- By hand, fold in the remaining sugar.
- Cover the ice cream with meringue mixture.
- Cook at 220°C (200°C in a fan oven) for about 5 – 10
minutes (the meringue should be just brown).