This dessert is a childhood favourite and one my grandma Raymee used to make for the grandkids. You can make different variations depending on your favourite favour. This one is vanilla ice cream with dark chocolate and freeze-dried raspberries. Next time I will do Kapiti White Chocolate & Raspberry ice-cream with white chocolate and freeze-dried raspberry filling.

Ingredients

Ice Cream

• 1 litre ice cream (I used vanilla but you can use whatever you want)

Filling Options

• Peanut slabs
• Honeycomb (Crunchie)
• Dark Chocolate &
• White Chocolate & Freeze Dried Raspberries
• Lemon Curd and White Chocolate

Meringue

• 2 eggs, egg white only
• 1/2 cup caster sugar
• 1/2 teaspoon vanilla extract

Method

Slice ice cream in half horizontally and place bottom on a wooden board. Pile your chosen filling in then place the ice cream top back on. Place in freezer for 1 hour.

After an hour turn oven to 200°C (fan bake or maxi grill). Once oven has preheated start making meringue.

To make meringue:
Beat egg whites until stiff but not dry. Add half the sugar and beat thoroughly then add remaining sugar. Add vanilla then beat until it forms stiff peaks (test by lifting beaters out, if it remains in shapes of peaks it is ready).

Get ice cream out of freezer. Lather meringue over top and sides. If you have a torch, hold about 20cm away and cook meringue all over or place in the oven for about 5 minutes. Watch closely and as soon as it golden take out and place straight back in the freezer.

Leave in freezer for at least 1 hour then slice and serve.

Serves 6 (can use a 2l ice-cream to serve more people)