'4 large egg whites'
1 cup of all-purpose flour sifted
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 stiffly beaten egg whites
Covering: cream ice cream
4 stiffly beaten egg whites
1 cup of heavy cream
1/2 tablespoon of vanilla extract
1/2 cup of candied orange peel
1/4 cup of Grand Marnier liqueur (or similar)
'4 large egg whites'
1 cup of all-purpose flour sifted
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 stiffly beaten egg whites
Covering: cream ice cream
4 stiffly beaten egg whites
1 cup of heavy cream
1/2 tablespoon of vanilla extract
1/2 cup of candied orange peel
1/4 cup of Grand Marnier liqueur (or similar)
In a large mixing bowl, beat the egg whites until almost white
Gradually add the sugar and flour, beating constantly
Add the vanilla extract and mix well
Mold the mixture into an even layer in a prepared baking dish
Bake the cake in a preheated oven
Let it cool and slice it into 8 cm wide strips
Place each strip on a tray or baking sheet that fits in the freezer
Place a scoop of ice cream over each cake strip
Cover with a thick layer of meringue made by beating egg whites until stiff and adding sugar, flour, and vanilla extract in succession
Chill the dish in the refrigerator
Heat the oven to its highest possible temperature
Heat the dessert plates on which the dessert will be served
Heat the gelato alongside with the orange liqueur
Remove the dessert from the freezer and place it in the hot oven for about 2 minutes
While baking, spoon some of the gelato mixture into each heated plate
Remove from the oven and place each portion on its prepared plate
Serve immediately
Serves 4 to 5 people.
