|2||ice cream — vanilla|
|150 ml||Turkish delight — rose-flavoured, chopped|
|15 ml||rose essence|
|1||cake — sponge, round|
|100 ml||mixed berry fruit juice|
|250 ml||raspberries — fresh or frozen|
|6||eggs — large, whites only|
|400 g||castor sugar|
|rose petals — and raspberries, to decorated|
|250 g||raspberries — frozen|
|100 ml||castor sugar|
Heat the raspberries, sugar and 20ml water together in a saucepan. Simmer for 10 minutes, remove from the heat and strain the sauce through a sieve. Leave to cool, then freeze until crystals begin to form.
Remove the vanilla ice cream from the freezer and leave to soften slightly. Line a 16cm glass or metal bowl with clingwrap.
Spoon the ice cream into the lined bowl. Mix the Turkish delight and half the rose essence into the ripple sauce. Spoon the sauce into the ice cream and use a blunt knife to make a ripple pattern through the ice cream. Freeze until hard.
Cut the sponge cake into two layers. Place the bottom layer onto an ovenproof plate. Mix the berry juice and remaining rose essence together and drizzle a little over the cake layer. Sprinkle with some of the raspberries, then cover with the other layer of cake and repeat.
Remove the ice cream from the freezer and invert onto the sponge base. Remove the clingwrap. Return to the freezer and freeze again. Remove from the freezer just before serving.
Heat the oven to 240°C.
Beat the egg whites until soft peaks form. Add the castor sugar gradually, beating until dissolved.
Remove the bombe from the freezer. Spread the meringue quickly over the cake. Bake for two to five minutes, rotating frequently until golden. Serve immediately, garnished with rose petals and fresh raspberries.
Text and image source: Ideas magazine
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