Serve 10
INGREDIENTS
- 350g pkt double unfilled round sponge cake
- 60ml (1/4 cup) Cointreau liqueur
- 2L ctn Streets Blue Ribbon ice-cream, softened slightly
- 1 tbs finely grated orange rind
- 75g (3/4 cup) flaked almonds, toasted, coarsely chopped
- 500ml berry sorbet, softened slightly
- 5 egg whites
- 270g (1 1/4 cups) caster sugar
- Fresh mixed berries, to serve
DIRECTION
- Line a 2.5L (10-cup) capacity pudding basin with 2 layers of plastic wrap, allowing the sides to overhang.
- Cut 1 of the cakes into 3 layers horizontally.
- Reserve the other cake.
- Press 1 cake layer into the base and slightly up the side of the basin.
- Cut remaining cake layers in half.
- Line the side of the basin with 3 cake pieces.
- Cut remaining cake piece into 3 wedges and use it to fill the gaps.
- Brush the cake with Cointreau.
- Combine the ice-cream, orange rind and almond in a bowl.
- Spoon the mixture into the basin.
- Make a well in the center.
- Place in the freezer for 3 hours or until almost firm.
- Cut the reserved cake in half horizontally.
- Spoon sorbet into well.
- Smooth the surface.
- Cover the pudding with 1 cake half.Cover the surface with the overhanging plastic wrap and place in the freezer overnight to set.
- Preheat oven to 200°C.
- Line a baking tray with non-stick baking paper.
- Use an electric beater to beat egg whites in a bowl until firm peaks form.
- Beat in sugar, 1 tablespoon at a time, until thick and glossy.
- Invert pudding onto tray.
- Spread meringue over the pudding to cover.
- Bake for 8 minutes or until lightly browned.
- Carefully transfer to a serving plate and serve with mixed berries.
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