Name: Mini plum bombe alaska
Cook time: 2 min
Total time: 2 min
Ingredients: Meringue; 4 egg-whites; 1 cup caster sugar; 20 bought sponge cake; 1/3 cup sweet sherry or liqueur; 1/2 litre vanilla ice-cream, softened slightly; 200 gram fresh plums, (or canned) stones removed, quartered

Ingredients

Meringue

4 egg-whites

1 cup caster sugar

20 bought sponge cake

1/3 cup sweet sherry or liqueur

1/2 litre vanilla ice-cream, softened slightly

200 gram fresh plums, (or canned) stones removed, quartered

Method

1.Line 8 x 1/2-cup moulds with plastic wrap, allowing at least 5cm to hang over the edges. Cut the sponge into 1cm-thick slices. Line moulds with sponge, cutting to fit. Drizzle with sherry or liqueur.

2.In a bowl, combine ice-cream and plums. Spoon evenly between moulds. Freeze for 3 hours or until firm. Un-mould and place on a baking tray. Return to freezer.

3.Preheat oven to very hot, 220°C.

4.To make Meringue; in a small clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, beating well after each addition, until dissolved and mixture is thick and glossy.

5.Working quickly, spread meringue all over each cake. Bake for 1-2 minutes until browned lightly. Serve immediately.

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Ingredients

Method

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