|Ice cream brick||1|
|Frozen strawberries||1 Cup (16 tbs)|
|Castor sugar||5 Ounce|
Put the sponge cake into a dish and soak it well with strawberry syrup.
Arrange the strawberries on top with the firm ice cream.
Put egg whites into a basin and whisk until very firm.
Fold in the sugar.
Pile the meringue over the top of ice cream and fruit and bake for 3-5 minutes in a very hot oven (475-500° F.€”Gas Mark 8-9).