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
1 - Preheat the oven to 160°C2 - 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 soften13 - 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 serve24 - 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.