Ingredients
1 box Chocolate ice cream
1 box vanilla ice cream
1 box strawberry ice cream
1 sponge cake base
*These can be store bought or home made
but I prefer store bought ice creams as you know they are firmer than home made!!
For the meringue
6 large eggs at room temperature
1/8 tsp of cream of tarter
1 cup of sugar
.
Method
Take a stainless streel bowl and press in cling foil to fall out of the bowl. Fill all sides and inside of the bowl.
Use either store bought or home made ice cream of your choice. I used Vanilla, Strawberry and Chocolate from Highland in Sri Lanka.
Take a few scoops of Vanilla Ice cream and press in to the bottom of your bowl, flatten it out and keep in freezer for a bit till you get the next ice cream ready. Take a few scoops of Strawberry Ice Cream put on top of the vanilla layer and flatten out and lastly cover with chocolate ice cream. Cover with the cling film and keep in freezer till frozen.
Either make a sponge cake or butter cake, use the same size as your bowl and when cool slice a layer of cake and after removing the foil from the top press in the cake on top of the last layer of ice cream. If you like you could add a little strawberry jam or orange juice at this time and cover the cake again with a layer of foil and put back in the freezer. Take out of freezer and turn it out on to a Pyrex or stainless steel tray (remember this has to go in the oven if you do not have a blow torch)
I made mine a day in advance and kept in freezer till the next evening before torching it.
Put it back in the freezer till you get the meringue ready.
Separate the white from the yolks and put the Egg whites and cream of tartar in a stand mixer fitted with a whisk attachment and beat on medium high speed until foamy for about 1. 5 minutes. Gradually add in the sugar on medium high speed till the egg whites are glossy for around 5 minutes.
Take out the ice cream from the freezer and cover the top and sides of the ice cream with meringue. Put more on the top so it has a high dome. Cover fully around the base too so that the ice cream wont melt when put in hot oven.
Either take a blow torch and carefully brown the side and top or put in a 200°C oven for 10 minutes till it browns all around.
You could put it back in the freezer and cut in slices to serve.
NB: If you like you could put different scoops of coloured ice cream and press it down so when you cut it you have a nice colour combination.
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