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Snowballs
Snowballs
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Prep Time:
120 minutes
Cook Time:
2 minutes
Total Time:
122 minutes
Ingredients:
  • 6 slices sponge (butter) cake
  • 20.00 ml brandy
  • 125ml ice-cream
  • 4 eggwhites
  • 165g caster sugar
  • Icing sugar, to dust
Instructions:
  • Cut circles from the sponge slices using a pastry cutter, making them slightly larger (about 8cm) than the base diameter of the ice-cream tubs. Arrange the sponge circles on a baking tray with ample space in between and generously drizzle with brandy. Gently remove the ice-creams from the tubs onto the sponge bases (letting them sit at room temperature briefly can help with easy removal), then place them back in the freezer for a minimum of 1 hour (for better results, prepare in advance as they firm up nicely over time).
  • Preheat your oven to 230°C for the perfect baking temperature.
  • In an electric mixer, whip the egg whites until soft peaks form, then gradually add the sugar and beat until a thick, glossy meringue is achieved.
  • Take the ice-creams out of the freezer and swiftly cover them with meringue, ensuring no gaps. (Snowballs can be frozen again for up to 2 days.) Bake for 2-3 minutes until golden. Place a snowball in the middle of each plate, sprinkle with icing sugar, and serve promptly.

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