If there’s anything remotely 1970’s on a menu I’m in there. Be it prawn cocktail, Black Forest gateaux or even a snowball cocktail. After our recent visit to Blythswood Square Hotel for Sunday Lunch I had to have a go at making this classic.
I remember my dad successfully making this many years ago. What could go wrong with ice-cream, meringue and an oven? 🙏
This is a showstopper of a dessert. What’s not to love about cake, jam and ice-cream covered by an igloo of meringue. 😍
This is a cheats, easy version to make when you haven’t got the time. Or if you can’t be bothered to make a cake for the base. I used a Victoria sponge cake (as it had a yellow reduced sticker 😂) but Swiss roll or Jammy Joeys also works well.
I also used a mixture of double cream vanilla and Isle of Skye Sea Salt & Caramel ice cream from Equi’s to create two layers of creaminess. Pick your own favourite flavours to go along with your chosen cake.
- 1l ice cream, softened
- 300g cake of choice (swiss roll, jammy joeys etc)
- 100g jam
- 5 eggs (large - just the whites)
- 35g caster sugar
- Preheat your oven to 230'C
- Slice the cake and then layer it over the bottom of an ovenproof baking dish.
- Spoon the jam over the top
- Remove the ice cream and place them on top of the cake and jam
- Firmly press down the ice cream over the sponge.
- Leave about 2cm gap to the edge of the dish.
- Place in the freezer for an hour.
- Whisk the egg whites in a large bowl.
- Add the sugar, a couple of tablespoons at a time, until it has stiff peaks
- Quickly spoon the meringue over the cake and ice cream.
- Bake in the oven for 5 minutes.
The first attempt went into the oven for a mere 5 minutes, looking great, but half of the meringue slid off creating a sticky mess! 😵 (The oven needed a clean anyway – Mr Foodie.)
And so the more photogenic attempt 2 was achieved following the purchase of a blowtorch to heat and singe the meringue. If you have a blowtorch then I’d use that, if not – be careful with your oven! 😱
Come say hello
Show Comments (0)