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Ingredients
- 300g/11oz caramel frozen treats
- 200g black cherry conserve
- 400g/14oz vanilla frozen treats
- 5 egg white-colored
- 200g caster sugar
- 400g/14oz Christmas cake (with icing removed)
Method
Line a 900ml pudding basin or deep cereal bowl having a double layer of cling film. Scoop the caramel frozen treats in to the bowl, patting it lower well. Top using the conserve, adopted through the vanilla frozen treats. Pat lower firmly, cover with cling film and freeze not less than 2 hrs or, better yet, overnight.
Heat oven to 200C/180C fan/ gas 6. Whisk egg-whites until stiff, then gradually whisk within the sugar until firm and glossy. Slice the wedding cake and arrange on the baking parchmentlined baking sheet, to create a across the same size as the top ice-cream bowl. Press together well to make certain there aren’t any gaps.
Lift frozen treats from bowl, remove cling film and switch to the cake. Spread the meringue evenly within the frozen treats and cake, ensuring there aren't any gaps. Bake for 4-5 mins until nicely coloured. Serve immediately.
Recipe from Live Show magazine, December 2011
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