Tools

Ingredients

130g Egg, lightly beaten                
75g Sugar                                   
1 tsp Vanilla extract                       
70g Self-raising flour                    
10g Unsalted butter, melted         
15g Milk                                     
200g Vanilla ice cream                 
200g Chocolate ice cream    
        
For the meringue:

60g Egg whites                           
120g Sugar                                   
20g Water                                  
2 Tbsp Vanilla extract    

Method

1 - Preheat the oven to 160°C
2 - Attach the bowl and the whisk to the machine.
3 - Add the egg, sugar and vanilla to the mixing bowl.
4 - Set the temperature to 45°C and the speed to 3 and whisk for about 4 minutes or until the mixture leaves a trail as it falls from the whisk.
5 - Remove the bowl from the machine.
6 - Gradually add the flour into the mixing bowl, and gently fold in. 
7 - Add the butter and milk into the mixer bowl, gently fold in until combined.
8 - Spread the mixture out evenly onto the prepared baking tray.
9 - Place the tray into the pre-heated oven and bake for 10-15 minutes or until lightly golden.
10 - Remove from the oven, slide the parchment paper and cake onto a cooling rack and allow to cool.
11 - Once cool cut out 6 rounds with a 5cm round cutter and reserve.
12 - Take the ice cream out of the freezer and allow to stand for 10 minutes to soften
13 - Half fill each mould with some vanilla ice cream. Tip: you can put the mould into the freezer for a few minutes for the ice cream to firm up before adding the chocolate ice cream.
14 - Fill each mould with some chocolate ice cream.
15 - Top each mould with a piece of prepared sponge.
16 - Flatten off the tops with a palette knife.
17 - Place the mould back into the freezer for an hour to firm up.
18 - Clean and attach the mixing bowl, the whisk and splash guard onto the machine.
19 - Add the eggs, sugar, water and vanilla into the mixing bowl.
20 - Select the Italian meringue pre-set, and press Start.
21 - Transfer the meringue into a piping bag and reserve.
22 - Demould the ice cream and place onto a baking tray (sponge side down).
23 - Pipe the meringue over the ice cream and sponge base until completely covered. Tip: you can do this a few hours before serving and place them back into the freezer until ready to serve
24 - When ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes.
25 - Serve with cherry compote.