Ingredients
- SpinneysFOOD mango sorbet 200g
- SpinneysFOOD raspberry sorbet 200g
- SpinneysFOOD lemon and mint sorbet 200g
- Liquid egg whites 120ml
- SpinneysFOOD extra fine caster sugar 200g
- Desiccated coconut 40g
Equipment
- 24cm loose-bottomed cake tin 1
- Serving plate 1
- Electric beater 1
- Glass bowl 1
Nutrition (Per serving)
- Calories 1152
- Fat 11g
- Saturates 5g
- Protein 18g
- Carbs 254g
- Sugars 185g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Rainbow sorbet cake with torched coconut meringue
French 25 Mins Prep · 5 Mins Cook
- Place a deep, loose-bottomed 24cm-round cake tin and a serving plate in the freezer for 10-15 minutes.
- Spread the mango sorbet on the base then top with the raspberry sorbet and then the lemon and mint sorbet. If your sorbet is very soft, you may need to freeze the cake tin in between layers.
- Return the sorbet cake to the freezer until ready to serve.
- When ready to serve, prepare the coconut meringue.
- Place the egg whites and sugar in a clean glass or metal bowl over a pot of gently simmering water. Stir the egg whites until the sugar dissolves and the mixture is hot to the touch.
- Remove from the heat and whisk the hot egg whites until stiff peaks form. Fold in the toasted coconut.
- Remove the sorbet cake from the freezer and sprinkle the top with a little extra coconut. Use a blowtorch to briefly heat the sides of the tin (you can also use a cloth dipped in hot water), then gently unmould the ice-cream cake onto the frozen plate.
- Spread the ice cream with the meringue.
- Use a blowtorch to brown the outside of the cake, if desired, or decorate with extra toasted coconut.
- TOP TIPIf you don’t have a blowtorch, set your oven to grill. Place the meringue-covered cake in the hot oven for 2-3 minutes or until golden brown. Remove and serve immediately.