200g Blue Ribbon Light Vanilla ice-cream
50g cherries, pitted, finely chopped
1 Tbsp unsalted shelled pistachios, finely chopped
1 Tbsp desiccated coconut, toasted
Bought unfilled chocolate or vanilla round sponge
2 eggwhites (from 50g eggs), at room temperature
80g (1⁄3 cup) caster sugar
1 tsp vanilla extract
3 passionfruit, pulp removed
Scoop ice-cream into a bowl. Set aside for 5 minutes to soften slightly. Stir until smooth. Add cherry, pistachios and coconut. Stir until combined. Transfer to a small, shallow container and smooth the surface. Cover and freeze for 4 hours or until frozen.
2. Line an oven tray with baking paper. Cut a 1.5cm-thick round from 1 sponge cake, reserving remaining cake for another use. Using a 6.5cm round cutter, cut 6 rounds from sponge piece and arrange on prepared tray. Using an ice-cream scoop, take 6 small scoops out of ice-cream mixture. Put 1 scoop on top of each sponge round. Transfer to freezer and freeze for 2 hours or until
ice-cream mixture is completely frozen. (Steps 1 and 2 can be done the day before.)
3. Preheat oven to 180°C (fan-forced). Using electric beaters, whisk eggwhites in a large bowl on medium-high until soft peaks form. Add sugar, 1 Tbsp at a time, whisking well after each addition. Increase speed to high and whisk until sugar is dissolved. Add vanilla and whisk until combined.
4. Spoon mixture over ice-cream stacks and use a small palette knife to cover completely, sealing around the bases. Bake for 5 minutes or until golden. Serve immediately or put in the freezer until ready to serve (you can do this a few hours ahead). Transfer to serving plates, drizzle with passionfruit and serve.
Nutrition Info PER SERVE 680kJ, protein 4g, total fat 3.5g (sat. fat 1.7g), carbs 29g, fibre 2g, sodium 63mg. • Carb exchanges 2.
• GI estimate medium.