1 shop-bought strawberry and vanilla jumbo Swiss roll, cut into 8 x 1.5 cm (3/4 inch) slices
4 scoops of vanilla, strawberry or raspberry ripple ice cream
Line a baking sheet with nonstick baking paper and chill in the freezer. Meanwhile, whisk the egg whites in a clean bowl with a hand-held electric whisk until stiff, then gradually whisk in the sugar, beating well between each addition, until the mixture is thick and glossy.
Arrange 4 slices of Swiss roll, well spaced apart, on the prepared baking sheet. Top each one with 1 scoop of the frozen ice cream, then top with the remaining slices of Swiss roll. Spoon the meringue mixture over each one, ensuring that the ice cream and sponge is completely covered.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 3–4 minutes until the meringue is lightly golden. Serve immediately.