If your cake is a bit dry, drizzle it with
a splash of brandy or rum so you can
press the pieces together more easily.
Line a 900ml pudding basin or
deep cereal bowl with a double
layer of cling film. Scoop the
caramel ice cream into the bowl,
patting it down well. Top with the
conserve, followed by the vanilla ice
cream. Pat down firmly, cover with
cling film and freeze for at least
2 hrs or, better still, overnight.
Heat oven to 200C/180C fan/
gas 6. Whisk egg whites until stiff,
then slowly whisk in the sugar until
firm and glossy. Slice the cake and
arrange on a baking parchmentlined
baking sheet, to make a round
the same size as the top of the
ice-cream bowl. Press together well
to make sure there aren’t any gaps.
Lift ice cream out of bowl, remove
cling film and turn onto the cake.
Spread the meringue evenly over the
ice cream and cake, making sure there
are no gaps. Bake for 4-5 mins until
nicely coloured. Serve immediately.