I like to throw some petals over the top of this, or some whole cherries or raspberries. It is really very lovely on a summer or spring day. When you come to putting the cake together, take out your ice cream beforehand so that it is manageable and you don’t break up the meringue when you’re trying to spread it. However, too soft and it may drip down the sides — you’ll have to decide, according to the season.
For the meringue, put the egg whites into a comfortable wide bowl and whisk until they are firm and glossy. Add a third of the sugar and carry on whisking until they are even stiffer, then add another third of the sugar. Whisk again until the meringue is almost climbing up the beaters. Add the last of the sugar and the coconut, vanilla and vinegar, whisking them in quickly and well.
Mentally divide the meringue into two and spread half over each circle, flicking your wrists and using a spatula to smooth it out. Make a very slight indentation in the top of each.
Put both in the oven for 45 minutes, then swap them around and
To assemble, take the ice cream out of the freezer 5 or 10 minutes in advance so that it softens
Let the cake soften for 5 or 10 minutes before cutting it, using a clean swipe instead of sawing so that you don’t destroy the meringue. It might crack a bit but that’s fine, as long as it stays intact.
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