4 large egg whites
1 pinch of salt
1/2 cup granulated sugar
1 rectangular sponge cake (store-bought or homemade)
1 serving of your preferred ice cream
4 large egg whites
1 pinch of salt
1/2 cup granulated sugar
1 rectangular sponge cake (store-bought or homemade)
1 serving of your preferred ice cream
Beat the egg whites with a pinch of salt until stiff and firm
Add 1 tablespoon of sugar at a time, beating well after each addition, until all the sugar is dissolved and the meringue is stiff and shiny
Cut the sponge cake in half lengthwise
Place it on a baking sheet
Place the sorbet firmly on top, leaving a small border of cake showing
Spread the meringue over the sorbet, covering it completely
Bake in a very hot oven, preheated, for 3 to 5 minutes, until the meringue is delicately golden brown
Serve immediately, cutting into slices as you would a common cake.
