Ingredients (serves 4)
400g chocolate sponge roll
75g dark chocolate, finely chopped
3 eggwhites
1 cup caster sugar
4 Blue Ribbon Chocolate Sundaes
Method
Preheat oven to 200°C.
Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.
Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.
Notes & tips
Note: You will find boxes of 6 Blue Ribbon Chocolate Sundae ice-creams in the freezer section of the supermarket. You can replace them with a scoop of chocolate ice-cream if preferred.
Thanks :
Super Food Ideas - June 2003, Page 81
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