Delightful and dramatic, this old-fashioned dessert is a great festive showstopper. Paul Collins, Executive Chef at Yeo Valley, shares his charming mini version which tastes superb and isn’t as difficult to make as you may think.
(makes approx 8)
1 Basic Victoria Sponge
1 Tub Vanilla Ice Cream
– 150 g Egg Whites
– 300 g Caster Sugar
1 Punnet of Raspberries
1 tsp. Icing Sugar
Cut the sponge laterally into thin slices and cut out circles with a pastry cutter that just overlap slightly on the ice cream
Place a ball / pushed out tub of ice cream onto the sponge and place on a tray back in the freezer.
Make the meringue by placing the sugar onto a tray with greaseproof paper and put into the oven on 180C for about 5-6 minutes until the sugar is hot to the touch, start to whisk the egg whites and then add the hot sugar to the egg whites. Beat this mixture until cold
Place the meringue into a piping bag.
Take the ice cream and sponge out of the freezer and pipe the meringue into very small peaks all the way around. At this point they can be put back into the freezer until required
To make the raspberry sauce simply blitz the raspberries with the icing sugar in a measuring jug and then pass through a fine sieve to remove the pips. Put into a squeeze bottle to make it easier to pour.
To serve: Take out 5 minutes before they are required.
To colour: use a blow torch gently all over being careful not to hold it too long in one place so it sets fire to the meringue, pour the sauce around the outside.
*This recipe can easily be tweaked many different ways by substituting the raspberries with seasonal fruit and a different ice cream flavour.
Recipe by Paul Collins, Executive Chef at Yeo Valley