• 1 small sponge flan case
  • 2 tablespoons apple juice or chocolate liqueur
  • 4 tablespoons cherry, raspberry or strawberry jam
  • 500 ml (17 fl oz) tall tub luxury chocolate ice cream
  • 3 egg whites
  • 125 g (4 oz) golden caster sugar

Place the sponge flan case in an ovenproof pie dish. Drizzle over the apple juice or chocolate liqueur, then spoon on the jam and spread it over evenly.

Run a blunt knife around the sides of the ice cream to help loosen it from the tub. Upturn the ice cream on top of the sponge flan case. Place on a flat surface in the freezer.

Whisk the egg whites in a grease-free bowl (if you see any yolk, remove it with a teaspoon) until they turn white and thick. Lift up the bowl and tip it slightly from side to side; if they don't move, they are ready. Whisk in 1 tablespoon of the sugar at a time until the meringue is smooth, glossy and stiffly peaking.

Spread the meringue over the prepared ice cream base using a palette knife, making sure the ice cream is completely covered and the meringue seals the edge of the sponge flan case. Return to the freezer for at least 1 hour (you can leave it for up to a day).

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 5 minutes until the meringue is just starting to get tinged with brown, then serve immediately.

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