Ingredients

• 1 cup caster sugar
• 2 tablespoons water
• ½ cup orange liqueur
• 2 punnets strawberries
• ½ cooked sponge
• 3 cups (750ml) good-quality strawberry ice cream
• 1 cup caster sugar
• 4 egg whites

Method

1. Warm the caster sugar, water and orange liqueur in the microwave or in a saucepan and stir only until dissolved. Add the strawberries and poach for 1 minute. Cool, then chill. Puree three-quarters of the mixture and sieve to remove the seeds, if wished. Set aside as the sauce to accompany the dessert.
2. Split the sponge horizontally into three layers. Using all three layers, cut 6 circles large enough to cover the top of 6 small ¾-cup capacity freezer-proof moulds. (Metal containers are the best).
3. Chill these containers then press in sufficient ice cream to line them, leaving a two-tablespoon hollow in the centre of each. Into this, add chilled, diced strawberries and juice. Place the sponge circles on top, cover with foil and freeze until required.
4. To serve: beat the egg whites in a scrupulously clean bowl until they form stiff peaks. Beat in the sugar gradually until the mixture is very meringue-like, glossy and thick and all the sugar has dissolved.
5. Run a warm cloth around the outside of the ice cream moulds and invert them on to serving plates. Decorate with a thick layer of the meringue mixture.
6. Place 2-3 plates at a time into a hot 220ºC oven for 1 minute or until the meringue is just beginning to brown. Alternatively, if you have a blow torch, brown the meringues with this. Serve garnished with the strawberry sauce.