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|¼ cup||Raspberry jam|
|½ Ltr||Ice cream|
|⅔ cup||Caster sugar|
|1 garnish||Icing sugar|
- Place biscuits on a small oven tray. Place a teaspoonful of jam on the centre of each biscuit. Roll six equal-sized scoops of ice cream and place one on each biscuit. Transfer to the freezer for at least one hour to harden, or until ready to serve.
- Heat oven to 200°C then, just before they're needed, place egg whites in a clean bowl and whisk until soft peaks form. Continue beating while adding caster sugar, one tablespoonful at a time. Beat for a few minutes more, until meringue is stiff and glossy.
- Remove icecream-topped biscuits from the freezer. Spread meringue mixture over icecream to completely cover, then make peaks of mixture if desired.
- Bake immediately for three to four minutes, or until meringue peaks turn brown. Remove from the oven and serve immediately, before icecream melts.