Step 1 Place sponge cake onto a heatproof platter. Top with strawberries in a single layer. Spoon ice-cream evenly over strawberries. Put into freezer for 1 hour.

Step 2 Preheat oven to 200°C. Using electric beater, beat egg whites until stiff peaks form. With beater running, add sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Spoon meringue over cake, covering completely so that ice-cream doesn’t melt through.

Step 3 Bake for 8-10 minutes or until light golden. Serve immediately.