- 500g store-bought plain sponge cake
- 1L store-bought strawberry sorbet, softened
- 250g strawberries, hulled and chopped, plus extra to serve
- ¼ cup caster sugar
- 250g cream cheese, chopped and softened
- 2L vanilla ice cream, softened
- ⅓ cup egg whites (approximately 3 large egg whites)
- 1 cup caster sugar
- ½ tsp cream of tartar
- Icing sugar, to dust
- Trim the sponge cake and place in the base of a lightly greased 22cm (base measurement) round springform tin lined with non-stick baking paper. Scoop the sorbet into the tin and smooth the top. Freeze for 1 hour, or until set.
- To make the cheesecake ice-cream filling, place the strawberries and sugar in a medium non-stick frying pan over medium heat. Cook, stirring, for 2-3 minutes or until softened and strawberries have broken down. Refrigerate until cold.
- Place the cream cheese and strawberry mixture in a food processor and process until smooth. Add the ice cream and process until smooth. Spoon onto the strawberry layer, smoothing the top and return to the freezer for 4 hours (or overnight) until frozen and set.
- Place the egg whites in the clean bowl of a standing mixer fitted with a whisk attachment, and whisk on high speed until soft peaks form. Gradually add ¾ cup sugar and continue to whisk until the sugar is completely dissolved. Place the remaining sugar, cream of tartar and ¼ cup water in a saucepan over medium heat. Stir to dissolve the sugar. Bring to the boil and cook for 4 minutes, or until the syrup reaches 121°C on a sugar thermometer. With the mixer still whisking, gradually pour the hot syrup into the meringue. Whisk until the meringue is cool.
- Remove the ice-cream cake from the tin. Spoon the meringue on top of the cake, and using a blowtorch, torch the meringue. Dust with icing sugar and serve with strawberries.
To soften sorbet and ice cream, scoop into the bowl of an electric stand mixer and mix on slow with the paddle attachment until smooth. Increase speed and mix for 1 minute or until soft and smooth.