• 1 sponge flan case
  • 4 tablespoons raspberry jam
  • 4 scoops Raspberry Ripple Ice Cream
  • 4 Egg Whites
  • 225 grams Caster Sugar


  1. Whisk together the sugar and the egg whites in a bowl over simmering water until you get a thick and well held together meringue.
  2. Using a circle cutter, stamp out 4 rounds from a sponge flan case. Spread each with 1 tablespoon raspberry jam and top with a scoop of ice cream. Open-freeze on a lined baking tray for 15 minutes.
  3. Preheat the oven to 230°C/fan210°C/gas 8.
  4. Spoon the swiss meringue into a large piping bag. Pipe meringue around each sponge, spiralling up to cover the ice cream. Bake for 3 minutes.