Ingredients
10 ready-made sponge fingers
125g/4½oz raspberries
2 free-range egg whites
110g/4oz caster sugar
4 scoops vanilla ice cream
25g/1oz chocolate, melted
icing sugar, to serve
Method
1. Lay out the ten sponge fingers in a line on a rectangular serving dish.
2. Add the raspberries, roughly covering the sponge fingers.
3. Whisk the egg whites until stiff. Gradually add the sugar while still whisking, until the mixture is glossy and stiff.
4. Place the ice cream on top of the raspberries.
5. Place the egg white mixture into a piping bag and start by piping the meringue around the sponge base. Then pipe the meringue over the raspberries and ice cream until completely covered.
6. Use a mini-blowtorch to brown the meringue.
7. Dust with icing sugar, drizzle with the chocolate sauce and serve immediately.
