|Vanilla ice cream scoops||4 Tablespoon|
|Baileys irish cream||4 Teaspoon|
|Icing sugar||1⁄4 Cup (4 tbs) (For dusting)|
|For the fatless spongecake mix:|
|Caster sugar||75 Gram|
|Plain flour||75 Gram|
|For the meringue mix:|
|Caster sugar||110 Gram|
1)Make the fat less sponge mix and bake it in a Swiss roll tin to give a flat sponge. Allow it to cool and, using a round pastry cutter, cut out circles of sponge about 6–7cm in diameter. Keep the trimmings for a trifle.
2)Make the meringue mixture and spoon it into a large piping bag fitted with a large star tube.
3)Place a circle of the sponge on the center of your plate. Drizzle over a teaspoon of Baileys Irish Cream over each sponge circle, if you are using it.
4)Place a scoop of ice cream onto each sponge circle. Starting round the base of each sponge, pipe the meringue around the sponge and ice cream until it is well covered.
5)Place under a very hot grill for a few moments to color the meringue. Or, better still, use a blow torch to color the meringue.
6)Dust with a touch of icing sugar and serve before the ice cream begins to melt.
Calories 386 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 2.2 g11.1%
Trans Fat 0 g
Cholesterol 114.1 mg38%
Sodium 48.9 mg2%
Total Carbohydrates 79 g26.4%
Dietary Fiber 0.55 g2.2%
Sugars 63.7 g
Protein 5 g9.6%
Vitamin A 3.7% Vitamin C 0.15%
Calcium 3.4% Iron 3%
*Based on a 2000 Calorie diet