RASPBERRY AND VANILLA ICE CREAM GATEAU

Preparation Method :

• Preheat the oven to Gas Mark 2. Mark 3 circles on baking parchment, cut out and place the circles on three baking sheets.
• Place the egg whites in a large bowl and whisk until stiff but not dry.
• Add the sugar in batches, continuing to whisk. Divide the meringue between the three circles and spread evenly.
• Bake in the oven for 1 hour: The meringue is cooked when the baking parchment will easily peel away.
• The bases make a hollow sound when tapped lightly, don't peel off the paper.
• Leave the meringues in the oven until they are completely cold.
• To assemble, peel off the baking parchment from two of the meringue circles.
• Place the third meringue disc in the base of a spring form cake tin.
• Spoon the vanilla ice cream evenly over the meringue.
• Top with the second meringue disc, cover with the raspberry sorbet and top with the final meringue disc, smooth-side upwards.
• Press down firmly Cover and freeze for at least 8 - 10 hours.
• Remove the sides and base of the tin as well as the paper from the base.
• Spread the whipped cream over the surface and pile the raspberries into the centre and serve.