Time and servings
Ingredients
4 total- 200 g of carte d’or ice cream
- 1 handful of mixed berries
- 2 egg whites
- 125 g of sugar
Method
8 stepsStep 1
Preheat the oven to 120°C/100°C fan assisted/Gas Mark 1/2.
Step 2
Whisk the egg whites with an electric mixer in a metal bowl until you have stiff peaks.
Step 3
Spoon the sugar slowly into the egg whites, beating continuously.
Step 4
Fill a disposable piping bag with a star nozzle, with the meringue mixture.
Step 5
Line a baking tray with parchment, and pipe rosettes of the meringue mixture 5cms apart.
Step 6
Bake in a pre-heated oven until crisp, approximately 1 hour. Allow to cool completely.
Step 7
Fill a second piping bag with Carte D’Or Crema di Mascarpone Ice Cream. Pipe a rosette of ice cream onto a meringue shell, top with a second meringue shell to sandwich together. Arrange on a serving platter. Repeat to use all of the meringue shells.
Step 8
Serve immediately with the mixed berries and a dusting of icing sugar (optional).