Serving size: Serves 4
Cuisine type: American
Cooking time: Less than 30 minutes
Course: Dessert

INGREDIENTS

4 large egg whites
½ tblspn white vinegar
150g caster sugar
1 plain Madiera cake
1ltr strawberry ice cream
1 punnet strawberries, hulled, halved and soaked in ½ cup brandy
½ cup brandy for flambé

METHOD

Preheat oven to 220C.

Start by making the meringue; in a very clean bowl of an electric mixer, put the egg whites. Whip on high speed and once soft peaks have formed add the vinegar and sprinkle in the sugar — work to firm peaks.

In a suitable size glass bowl or flat stainless serving platter, put a layer of cake; add the strawberries, draining them from the soaking liquor. Drizzle over enough of the liquid to add the flavour to your taste.

Spoon over a good layer of ice cream using a warmed spoon to lift the ice cream from the container which can be taken from freezer 5 minutes before use.

Spoon or pipe the meringue over the ice cream. Put into the oven for 5 –6 minutes or until lightly browned and serve with flaming brandy poured over.